Pumpkin-Caramel Cheesecake
Recipe from Betty Crocker

Pumpkin...gingersnaps...caramel. Fabulous flavors of fall are featured in an irresistible cheesecake.



by 3  people


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Servings: 16
Prep Time: 45 mins
Total Time: 10 hrs 30 mins
Related Categories: Cheesecake, Desserts, Pumpkin, Vegetables
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Ingredients
    Crust
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      1 1/2  cups 
      finely crushed gingersnap cookies (30 cookies)
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      1/4  cup 
      butter or margarine, melted
    Filling
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      3   packages 
      cream cheese, softened (8 ounces each)
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      1/2  cup 
      butter, softened (do not use margarine)
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      1   cup 
      sugar
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      1   cup 
      canned pumpkin (not pumpkin pie mix)
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      1/2  cup 
      caramel topping
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      3   tablespoons 
      Gold Medal® all-purpose flour
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      3   
      eggs
    Topping
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      1   cup 
      whipping cream
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      2   tablespoons 
      brown sugar
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      1   teaspoon 
      vanilla

    Directions
    1.
    Heat oven to 350 degrees F. Spray bottom of 9-inch springform pan with cooking spray. Wrap foil around outside of bottom and side of pan to catch drips. In small bowl, stir crust ingredients until well mixed. Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
    2.
    Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy. Beat in 1/2 cup butter until creamy. Do not overbeat. On low speed, gradually beat in sugar. Add pumpkin; beat until blended. Beat in caramel topping and flour. Beat in eggs, 1 at a time, just until blended.
    3.
    Reduce oven temperature to 325 degrees F. Pour filling into partially baked crust. Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
    4.
    In 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown; sprinkle 1/3 cup granulated sugar over almonds. Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated. Spread almond mixture on sheet of foil sprayed with cooking spray. Cool 2 to 3 minutes; break apart.
    5.
    In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with whipped cream and almonds.
    Tip:

    1.
    High Altitude (3500-6500 ft): Before heating oven, place small baking pan filled with 1 to 2 cups of water on oven rack below center rack to help prevent cheesecake from cracking. Heat oven to 350 degrees F. Bake cheesecake 1 hour 20 minutes to 1 hour 30 minutes.
    Nutrition information
    Per Serving: cal. (kcal) 380, Fat, total (g) 26, chol. (mg) 110, sat. fat (g) 15, carb. (g) 32, Trans fatty acid (g) 1, sugar (g) 24, pro. (g) 5, vit. A (IU) 3401, sodium (mg) 300, calcium (mg) 61, iron (mg) 1, Starch () 1, Other Carb () 2, High-Fat Meat () 1, Fat () 5, Percent Daily Values are based on a 2,000 calorie diet
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