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Topic: Pumpkin Cheesecake with caramel and candied pecans  (Read 1067 times)
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GirlScoutRiot
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Joined: 29-Sep-2003

Please don't eat the government cheese...


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« on: November 21, 2003 02:54:01 PM »

I thought you guys might like an easy recipe for Thanksgiving that was a little different from the usual punkin pie... I made this last night for a company party and it was the only thing that was completely gone by the end.

Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted


Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
4 large eggs
1 tablespoon (about) caramel sauce (like smuckers)

Garnish
Pecans in corn syrup (again, smuckers. check by the hot fudge, etc.)
Granulated sugar

For Crust: Preheat oven to 350F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground nutmeg to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

Release pan sides from cheesecake.

If you want to skip all the nonsense about crust and a spingform pan, just go get a couple graham cracker crusts from the frozen section. Then you'll have enough filling for two cheesecakes, but you have to reduce the cook time to fortyfive minutes. Very important.

Then, for the garnish, take your pecans and dip them into a bowl with sugar. Lightly coat on both sides, and place on top of you finished cheesecake.
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Promise that forever we will never get better at growing up and learning to lie...
highschoolcrafter
« Reply #1 on: September 22, 2005 03:52:28 PM »

sounds great!
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Faithism
« Reply #2 on: September 22, 2005 06:22:15 PM »

Holy crap that sounds amazing. I completely addicted to anything that had pumpkin, maple syrup, or artificial peach flavour. So this'll do fine. <3333333 Wonderul idea.
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