Fall has hit here in the UP and most of the leaves are now on the ground but there still is some colour around town and pumpkins are popping up everywhere.
To celebrated Pumpkin Cheesecake Day, I am going to bring you.... Drum Roll Please....
Pumpkin Swirl Cheesecake
18 ginger cookies crushed
1/4 cup chopped pecans
1/4 cup melted butter
3 (8 oz) Philadelphia Cream Cheese
3/4 cup sugar divided
1 tsp vanilla
1 cup Libby's canned pumpkin
1 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
whipping cream (optional)
Salted Caramel Sauce- recipe below (optional)
Preheat oven to 350 degrees.
Mix crushed cookies, chopped pecans and butter. Press on bottom of 9 inch springform pan and set aside.
In medium mixing bowl, combine cream cheese, 1/2 cup sugar and vanilla. Mix with beaters until well blended.
Add one egg at a time, mixing at low speed after each egg until well blended.
Take out 1 cup of plain cheese mixture and place in small bowl and set aside.
To remaining cheese mixture, add remaining 1/4 cup sugar, pumpkin and spices and mix well.
Spoon pumpkin batter onto crust.
Top with plain batter - I used about 4 spoonfuls. Using knife, swirl plain batter into pumpkin batter, so that you get a marbled effect.
Bake for 45 minutes or until middle of cake is almost set. Cool completely.
Mix whipping cream and small amount of sugar until stiff and pipe flowers around edges (optional).
Drizzle Salted Caramel Sauce over whipping cream flowers and cheesecake (optional)
Salted Caramel Sauce:
adapted from: No fail Caramel Sauce
2 cups brown sugar
6 tbsp unsalted butter
2 cups heavy cream
2 tsp salt ( I used kosher salt)
Combine all ingredients in saucepan. Cook for 5 minutes over medium heat, whisking occasionally. Remove from heat and pour in jars. Refrigerate.
|My cheesecake always cracks even if I use a water bath method..|
Any suggestions on preventing this?
Note: When I make my whip cream flowers... I make them on a cookie sheet and freeze them.. You then can take them out and use them when needed.