Pumpkin Cheesecake with Caramel
Elda Benassini
This pumpkin cheesecake has a cream cheese and whipped cream topping with caramel stripes on top. A true autumn delight.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 1 cup butter cookie, ground
  • 1/4 teaspoons fresh ginger
  • 1 cup walnuts, ground
  • 1/4 cups butter, melted
  • 3 cream cheese, Philadelphia large
  • 2/3 cups sugar
  • 1 cup pumpkin purée, (it can be canned or natural, boiled and blended)
  • 9 tablespoons whipping cream
  • 4 eggs
  • 1 tablespoon caramel
  • 1 cup sour cream
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons allspice, (if you don't have it, mix pepper, clove, nutmeg, and cinnamon)
Preparation
1h 15 mins
0 mins
Medium
  • Preheat the oven to 200 degrees.
  • Melt the butter and mix it with the ginger, ground nuts, and crushed cookies.
  • Grease a springform cake pan and press the cookie mixture into the bottom, flattening it to make it compact. Also, press it along the edges, leaving half an inch before the edge of the pan.
  • Cream the cream cheese with the sugar (it's easier if you use cream cheese at room temperature). Reserve 1/2 cup and cover it with plastic wrap.
  • Add the pumpkin to the cream cheese with the remaining sugar and mix in half of the cream, cinnamon, and allspice. Continue beating and add the eggs one at a time.
  • Pour the mixture into the prepared mold and bake for an hour until a toothpick comes out dry and the cake is golden. Remove from the mold and let it cool. (You can prepare up to this point and leave it in the refrigerator overnight).
  • Take the reserved cream cheese with sugar out of the refrigerator and add half of the whipped cream (4.5 tablespoons). Beat well to lighten it, adding more cream if necessary. Spread it over the cake with a spatula.
  • Put the caramel in a piping bag with a small tip (you can also use cajeta) and drizzle stripes over the cake.
  • Finally, chill the sour cream and whip it, placing it in a star tip piping bag to decorate the edge of the cake.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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