Welcome a dramatic new dessert to your fall table this year. Our creamy pumpkin cheesecake, glowing russet brown with easy-to-make caramel topping or shards, will add pizzazz to a bountiful feast.
- Portion size 12 servings
- Credits : © CanadianLiving.com
Method1. Grease 9-inch (2.5 L) springform pan; line side with waxed or parchment paper. Centre pan on square of heavy-duty foil; press to side of pan.
2. In bowl, combine cookie crumbs, pecans and butter; press evenly over bottom of pan. Bake in centre of 350F (180C) oven for 10 minutes or until firm to the touch. Let cool on rack.
3. Meanwhile, in large bowl, beat cream cheese with granulated sugar until smooth. Beat in eggs, 1 at a time; beat in sour cream. Beat in pumpkin, cinnamon, vanilla, ginger, nutmeg and cloves; pour over crust smoothing top.
4. Place pan in roasting pan; pour in enough hot water to come 1 inch (2.5 cm) up sides of pans. Bake in centre of 350F (180C) oven for about 50 minutes or until edge is puffed and centre is just set.
5. Turn oven off; let cool in water bath in oven, with door closed, for 1 hour. Remove pan from water. Remove foil; let cool completely in pan on rack. Cover and refrigerate for at least 4 hours or until chilled, or for up to 24 hours. Score into 12 servings.
On greased foil-lined baking sheet, trace 9-inch (23 cm) circle; with spatula, spread brown sugar evenly over circle.
6. With oven door ajar and watching closely, broil sugar for 2 to 3 minutes or until bubbling and starting to darken, rotating pan to melt evenly. With greased knife, immediately cut into 12 triangles; let harden. To serve, break along cuts; with tips at centre, stand long edge of each at 45-degree angle on scored lines.
Nutritional facts <b>Per serving: </b>about
- Sodium 260 mg
- Protein 6 g
- Calories 384.0
- Total fat 26 g
- Cholesterol 117 mg
- Saturated fat 13 g
- Total carbohydrate 34 g
- Iron 7.0
- Folate 8.0
- Calcium 13.0
- Vitamin A 86.0
- Vitamin C 2.0