Caramel Topped Pumpkin Cheesecake

Updated at: Thu, 17 Aug 2023 13:07:07 GMT

Step 1

Preheat oven to 350°. Wrap base of a 9-inch springform pan with 2¾-inch sides with a double layer of heavy duty (or regular) foil. Set aside.

Step 2

Mix together graham cracker crumbs and brown sugar. Add melted butter and mix until combined. Press crust mixture onto bottom and up about 1 inch along the side of the pan.

Step 3

Using a stand mixer fit with the paddle attachment, beat cream cheese and sugar until light. Reserve ¾ cup of the mixture to use as the topping (cover and chill). Add pumpkin, 4 tablespoons whipping cream, cinnamon, allspice and vanilla to the pumpkin mixture and mix until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into the crust. Make a water bath by pouring boiling water into a large roaster to about an inch up the sides of the pan, and place in heated oven. Place well-wrapped springform pan filled with cheesecake batter into the roaster. Bake until cheesecake moves only slightly when the pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run a knife around the perimeter of the pan to loosen Cool. Cover tightly and refrigerate overnight.

Step 4

Release pan sides from cheesecake. Bring remaining ¾ cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Pour cream cheese mixture over cheesecake, spreading evenly. Drizzle with caramel sauce or using a ziplock bag with a hole cut in the corner, starting at the center, pipe a spiral from the middle to the edges. Take a skewer and draw "spokes" from the center to the edge to make a web-like pattern.

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