Showing posts with label pumpkin cheesecake. Show all posts
Showing posts with label pumpkin cheesecake. Show all posts

Monday, November 13, 2017

Pumpkin Cheesecake with Cinnamon Whipped Cream and Caramel Sauce

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Welcome Friends to our Monthly Challenge Blog Hop!
On the second Monday of each month, this group of talented and creative bloggers share their themed creations of either  UPCYCLING,   FAVORITE FAMILY RECIPES  or  DOLLAR STORE CRAFTS  for the month.   The theme for November is Old or New Favorite Family Recipes. 

Today, I'm sharing with you a tasty, easy to make recipe for Pumpkin Cheesecake with Cinnamon Whipped Cream and Caramel Sauce.  A family friend served this to my hubby and I when we were visiting her and her husband a few years ago.  It was so delicious that I made it for my family and it soon became a family favorite -  and it's definitely on the menu for most holiday gatherings!  The Pumpkin Cheesecake is made with a gingersnap crust, a creamy pumpkin layer and topped with delicious cinnamon whipped cream drizzled with caramel sauce.  Doesn't that sound divine?

Let's get started! 
Gingersnap Crust:
  • 1 1/2 cups (40) gingersnap cookies finely crushed
  • 1/4 cup butter melted
  • 1/4 dark brown sugar
Preheat oven 350F
Lightly grease a 9x13 pan.  
Crush ginger snaps in a blender or food processer. 
In a small bowl stir together the crushed gingersnaps, melted butter, and dark brown sugar until completely combined. Press the mixture evenly into the bottom of the prepared pan.  Bake for 10 minutes.  Remove from oven and let cool completely while you make the cheesecake layer. 
Pumpkin Cheesecake Layer:
  • 4 pkg. 8oz each cream cheese, softened
  • 1 cup brown sugar
  • 15oz pumpkin
  • 1 Tbsp pumpkin pie spice
  • 1 tsp vanilla
  • 4 eggs
Beat cream cheese and sugar with an electric mixer until lump free and smooth.
Add pumpkin, spice and vanilla and mix well.
Add eggs, one at a time, mixing on low speed until blended.
Pour mixture over cooled crust. 
Bake for 45 minutes or until a toothpick inserted in center comes out mostly clean.
Cool completely and then refrigerate for at least 4 hours before serving.
Cut with a sharp knife to remove from pan. 



Cinnamon Whipped Cream:
  • 1 cup heavy cream, chilled
  • 1/4 cup confectioners' sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
Pour heavy cream into a large bowl and beat with an electric mixer until thick.   Add confectioners' sugar, vanilla and cinnamon and beat until medium peaks form. 
Caramel Sauce:
  • 1/4 cup sugar
  • 2 Tbsp water
  • 2 Tbsp heavy cream
  • 1 Tbsp unsalted butter
  • 1/4 tsp pure vanilla extract
  • Salt
In a small saucepan, combine sugar and 2 Tbsp of water and bring to a boil.  Boil over high heat, about six minutes, until a deep amber caramel forms.  Remove pan from heat and carefully whisk in the cream, butter, vanilla and a pinch of salt.  Let caramel sauce cool to room temperature.
Top the pumpkin cheesecake slices with cinnamon whipped cream, and drizzle with caramel sauce, adding a few nuts to serve.  Enjoy!

Be sure to stop by each of the bloggers in our group to check out their favorite family recipes, too!


Thanks for stopping by and come back next month for our Dollar Store Craft Challenge Blog Hop!

It's going to be great!