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Title: Caramel Pumpkin Cheesecake
Categories: Dessert Cheese Halloween
Yield: 10 -12 srvngs
| ********* CRUST ********* | ||
| 1 | c | Graham cracker crumbs |
| 3 | tb | Sugar |
| 3 | tb | Margarine, melted |
| ********* FILLING ********* | ||
| 2 | pk | Low-fat cream cheese * Neufchatel-style) |
| 3/4 | c | Sugar |
| 1 | ts | Vanilla |
| 3 | Eggs, room temperature | |
| 1 | c | Canned pumpkin |
| 3/4 | ts | Cinnamon |
| 1/4 | ts | Ground nutmeg |
| Caramel ice cream topping for garnish, optional |
* Recipe does not state size of cream cheese packages but I woud guess it to be 8 ounces each. (Trish)
Preheat oven to 325 degrees F. Mix graham cracker crumbs, sugar and melted margarine. Press crumb mixture into bottom of 8 1/2-inch or 9-inch springform pan. Bake at 325 degrees. (Does not state length of time - probably about 10 to 15 minutes. [Trish]) Remove crust from oven and raise temperature to 350 degrees F. In a mixing bowl, combine cream cheese, 1/2 cup of sugar and vanilla with an electric mixer. Add eggs, one at a time, beating well after each addition. Add remaining sugar, 1 cup canned pumpkin and spices to batter; mix well. Pour filling on top of crust. Bake at 350 degrees for exactly 55 minutes. Turn oven off and leave cheesecake in the oven without opening the door for 1 hour. Remove cheesecake from the oven and immediately run a sharp knife around the edge to loosen the cheesecake from the edge of the pan. Cool on a wire rack before removing rim of pan. Chill several hours in refrigerator, placing a cake cover or large bowl over the cheesecake. Just before serving, if desired, spoon a thin layer of caramel ice cream topping over the top of the cheesecake and drizzle it down the sides at regular intervals. Makes 10 to 12 servings.
No nutritional information available.
FROM: An old newspaper article from the Santa Rosa Press Democrat. No year available. Formatted to MM by Trish McKenna.
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