Happy Thanksgiving Week! Today is your lucky day. You will learn the secret of making a delectable pumpkin pie cheesecake with a caramel swirl topping. I might as well keep with the theme of pies since I’ve done so for the last two Recipe Mondays, no? And since it’s Thanksgiving week and all, you can certainly add this crowd pleaser to the menu for your feast.
It’s not healthy so if you’re trying to maintain a somewhat conservative caloric intake on Thanksgiving, you may want to skip this one, but if you do decide to give it a whirl, you won’t be disappointed. The one caveat to this cheesecake is the swirl is a bit tricky, if not downright annoying. Truthfully, I’m not even sure I’ve ever completed a halfway decent looking swirl, but it’s so tasty that no one ever notices. And if they do, they’re polite enough not to mention my lack of swirling aptitude.
Good luck, enjoy, and send me photos if you end up conquering the swirl!
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Pumpkin Pie Cheesecake
Ingredients
- 1 extra large graham pie crust
- 2 (8 oz) packages cream cheese, softened
- 2/3 C sugar
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves)
- 2 eggs
- 1 (15 oz) can organic pumpkin
Caramel Swirl Topping
Ingredients
- 1 (16 oz) sour cream
- 1/3 Cup sugar
- 1 tsp vanilla
- caramel ice cream or dessert topping
Directions
Preheat oven to 350˚ F. Beat cream cheese on medium until fluffy. Add sugar and spices and beat until combined.
Add eggs, one at a time, mixing well after each addition.
Stir in pumpkin. Pour into crust.
Bake for 35-40 minutes, or until center of cheesecake is almost set.
While the cheesecake is baking, make the caramel swirl topping. Combine sour cream, sugar and vanilla in medium bowl.
When the center of the cheesecake is almost set, remove from the oven. Spread the topping evenly over the top of the cheesecake. Drizzle caramel topping over the sour cream mixture. With the tip of a knife, carefully swirl the caramel. Return cheesecake to the oven and bake 5-10 minutes more.
Cool for one hour on rack. Refrigerate for at least 3 hours before serving.
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And let’s not forget, I’m linking up with Cassandra from Powered by BLING and Annmarie at The Fit Foodie Mama for another installment of #MeatlessMonday. Yum! Add your link to join the fun!
xo
