Swirled Pumpkin and Caramel Cheesecake Recipe

Swirled Pumpkin and Caramel Cheesecake
Servings: 10

I got this recipe from my email "new daily recipes from gophercentral - A HUGE hit - everyone loved it!

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Swirled Pumpkin and Caramel Cheesecake. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Swirled Pumpkin and Caramel Cheesecake in your home. Then, follow these steps below to serve Swirled Pumpkin and Caramel Cheesecake for your family or friends.


  • 1 1/2 pecans

  • 1/4 brown sugar

  • 1/4 unsalted butter

  • 4 cream cheese

  • 1 2/3 sugar

  • 1 1/2 canned solid-pack pumpkin

  • 9 ground cinnamon

  • 1 ground allspice

  • 1 eggs

  • 4 sour cream

If you have prepared the ingredients needed, now time to start cooking. There are 23 steps you must follow to make Swirled Pumpkin and Caramel Cheesecake in your home by yourself.

Directions: How to Make Swirled Pumpkin and Caramel Cheesecake

  1. Crust:

  2. Preheat oven to 350 degrees.

  3. Finely grind crushed cookies, pecans, and sugar in food processor.

  4. Add melted butter and blend until combined.

  5. Press crust mixture onto bottom and up sides of 9 inch diameter springform pan with 2 3/4 inch high sides.

  6. Filling:

  7. Use electric mixer to beat cream cheese and sugar in large bowl until light.

  8. Transfer 3/4 cup of mixture to small bowl, cover tightly and refrigerate to use for topping.

  9. Add pumpkin, 4 TBS of the whipping cream, ground cinnamon, and ground allspice to mixture in large bowl and beat until well combined., Add eggs 1 at a time, beating until just combined.

  10. Pour filling into crust (will almost fill entire pan.

  11. Bake until cheesecake puffs, top browns, and center moves only slightly when pan is shaken, about 1 hour and 15 minutes.

  12. Transfer cheesecake to rack to cool for about 10 minutes.

  13. Run knife around cake pan sides to loosen cheesecake.

  14. Cover tightly and refrigerate overnight.

  15. Bring remaining 3/4 cup cream cheese mixture to room temperature.

  16. Add remaining 5 TBS of whipping cream to cream cheese mixture and stir to combine., Press down firmly on edges of cheesecake to even thickness.

  17. Pour cream cheese mixture over cheesecake, spread evenly.

  18. Spoon caramel sauce in lines over cream cheese mixture.

  19. Using tip of knife, swirl caramel sauce into cream cheese mixture.

  20. Refrigerate until ready to serve.

  21. Release pan sides from cheesecake.

  22. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using.

  23. Pipe decorative border around cheesecake and serve.

So that brings us to the end of this special Swirled Pumpkin and Caramel Cheesecake recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

Swirled Pumpkin and Caramel Cheesecake Reviews

Add your opinion about Swirled Pumpkin and Caramel Cheesecake Recipe above or tell your story when cooking Swirled Pumpkin and Caramel Cheesecake in your home.

© 2021 All rights reserved.