I would say this cheesecake is more seasonal than festive however festive has an undeniable cheery celebratory ring to it. Drizzling caramel sauce over top definitely completes an autumnal feel and taste in every slice.
Festive Pumpkin Cheesecake
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1 1/4 cups graham crumbs
1/4 cup butter, melted
1 1/2 cups canned pumpkin
3 eggs
1/2 cup firmly packed brown sugar
1 1/2 teaspoons pumkin pie spice
3 packages (250g each) Philadelphia Brick Cream Cheese
1/2 cup sugar
1 tablespoon cornstarch
Preheat oven to 350ºF. Line the bottom of a spring form pan with baking parchment paper.
Mix graham crumbs and butter together; press onto bottom of a 9-inch springform pan.
In a large bowl, whisk together the pumpkin, eggs, brown sugar, and pumpkin pie spice.
In another large bowl beat the cream cheese, sugar and cornstarch. Blend in the pumpkin mixture. Pour over crust. Bake in the preheated oven for 50 to 55 minutes or until centre is just set. Remove from oven, cool 5 minutes, and run a knife around rim of pan. Cool completely at room temperature. Refrigerate for 3 hours or overnight. Top or drizzle with caramel sauce.
Notes: if you do not have pumpkin pie spice then use... 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg.
You may use whatever caramel sauce recipe you wish or a ready made one however my son, lended a hand, and made this one from a website called Sally's Baking Addiction. I have included the recipe below.
Caramel Sauce
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1 cup (200g) granulated sugar
6 tablespoons (90g) salted butter, room temperature cut up into 6 pieces
1/2 cup (120ml) heavy cream
1 teaspoon salt
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating or if the sugar clumped up, remove from heat and vigorously whisk to combine it again. (If you're nervous for platter, wear kitchen gloves. Keep whisking until it comes back together, even if it 3 - 4 minutes. It will eventually - just keep whisking. Return to heat when it's combined again.)
Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove form heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thicken as it cools.
Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
Notes: 1/4 cup of chopped mixed nuts were added to the sauce.
Sorry, about the late post. Have a nice weekend and enjoy the long weekend everyone!
- JD