Pumpkin Cheesecake with Brown Butter Caramel Sauce
By Philadelphia Kitchen
Prép
30-60 min
Total
7 H 5 MIN
Portions
16 portions
Sample the flavors of fall with our Pumpkin Cheesecake with Brown Butter Caramel Sauce. Pumpkin and pumpkin pie spice come together in perfect harmony to make this dessert irresistible. Our Pumpkin Cheesecake with Brown Butter Caramel Sauce makes any occasion special.
Ingrédients
1/2
tasse
butter, divided
1-1/2
tasses
de chapelure de biscuits graham
1-1/4
tasses
granulated sugar, divided
4
paquet
(8 oz. each) PHILADELPHIA Original Cream Cheese Spread, softened
1
boîte
(15 oz.) pumpkin
1
c. à soupe
pumpkin pie spice
1-1/2
c. à thé
vanilla, divided
4
eggs
1/2
tasse
packed brown sugar
1-1/2
tasses
heavy whipping cream, divided
Original Cream Cheese Spread
Préparation
Étape 1
Heat oven to 325°F.
Étape 2
Melt 1/4 cup butter. Mix with graham crumbs and 3 Tbsp. granulated sugar; press onto bottom of 9-inch springform pan.
Étape 3
Beat cream cheese and 1 cup of the remaining granulated sugar in large bowl with mixer until blended. Add pumpkin, pumpkin pie spice and 1 tsp vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
Étape 4
Bake 1 hr. 5 min. to 1 hr. 10 min. or until center of cheesecake is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hrs.
Étape 5
Melt remaining butter in medium saucepan over medium-low heat. Continue to cook 2 min. or until butter is light golden brown in color with a nutty aroma, stirring constantly. Add brown sugar and 1/2 cup whipping cream; mix well. Bring to boil, then cook 5 to 7 min. or until sugar is dissolved, stirring constantly. Cool slightly.
Étape 6
Beat remaining whipping cream with remaining granulated sugar and vanilla in small bowl with mixer on high speed until soft peaks form. Spoon over individual servings of cheesecake before topping with the caramel sauce.
