Pumpkin Cheesecake with Salted Caramel Sauce
Tools used: Perforated Baking Sheet, Large Round Mold, Eco Chop, Heat Resistant Spatula, Whisk Spatula, Mini Round Mold, Pastry Bag Stand, Pastry Bag & Tips
Ingredients
1 3/4 cups crushed graham crackers
1/3 cup packed light brown sugar
7 Tablespoons salted butter, melted
3 (8 oz) pkgs cream cheese, softened
1 cup packed light brown sugar
1/2 cup sugar
3 Tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 1/2 cups pumpkin puree
1 1/2 teaspoon vanilla extract
2 large eggs
3 large egg yolks
Topping
Store bought salted caramel sauce
Directions
Crust
Place Large Round Mold on the Perforated Baking Sheet.
Preheat the oven to 350 degrees. In the Stainless Mixing Bowl, mix together crushed graham crackers and light-brown sugar (being sure to break up any clumps of the brown sugar).
Pour in the melted butter and mix until mixture is evenly coated.
Firmly press mixture into the bottom and sides of the Large Round Mold.
Bake for 8-9 minutes until lightly browned.
Remove from the oven and cool while preparing filling.
Reduce the oven temperature to 325 degrees.
Filling
In a large mixing bowl, set on low speed, blend together cream cheese, light brown sugar and granulated sugar until smooth.
Mix in flour, cinnamon, nutmeg and ginger. Add in pumpkin and vanilla and mix on low speed just until combined.
Add in whole eggs one at a time, mixing after each addition just until combined, then add in egg yolks and mix just until combined.
Lift and tap mixing bowl against the counter several times to release air bubbles from mixture.
Pour mixture into graham cracker crust and bake in preheated oven (325 degrees) for 1 hour, then turn oven off and allow cheesecake to rest in oven 25-30 minutes (without opening oven door).
Remove from the oven and allow to cool 15 minutes, then cover with Octagonal bonmat and chill 5 hours or overnight. Folding mold down and unmold.
Slice and drizzle each serving with salted caramel sauce then top with whipped cream.
Store in the refrigerator in an airtight container.
* Cheesecakes in the Large Round Mold are so much easier than using a Spring Form Pan. Easy unmolding every time! This recipe will be a nice addition for Thanksgiving and really any time of year. The salted caramel sauce is a nice addition and adding the piped whipped cream makes this a bakery worthy presentation.
** Fun Fact
Did you know that the Cheesecake Factory makes their cheesecakes in our Large Round Mold?
Download the recipe here.