Pumpkin Caramel Spice Cheesecake
In our house, we are lucky enough to celebrate Thanksgiving twice- Canadian Thanksgiving in October and American Thanksgiving in November! Its the best and I love having turkey twice! Not to mention all the delicious meals that come from all those leftovers (but thats for another post) Anyways, for Canadian Thanksgiving, I decided I needed something more than just pumpkin pie…something more decadent and easier! Well, this certainly fit the bill. It’s not the most inexpensive dessert, but for the holidays, its totally worth the splurge! (If you can find cream cheese on sale, then it really isn’t so bad) I tried to layer the two different flavors, but it didn’t turn out quite as even as I had imagined (see mediocre photo above). None the less, it was FABULOUS! Who cares what it looks like when it tastes OH SO GOOD! It got rave reviews from all the family we had over for the festivities…all 13 of them. You’ve got to try this! Just give in and indulge!
Pumpkin Caramel Spice Cheesecake
For the crust:
2 cups graham cracker crumbs
1/2 cup butter, melted
For the pumpkin layer:
2-8 oz. pkgs cream cheese, at room temperature
3/4 cup sugar
1/4 cup flour
1/2 teaspoon vanilla
1/2 cup pureed pumpkin
1 egg
1/2 teaspoon pumpkin pie spice
For the caramel spice layer:
2-8 oz. pkgs cream cheese, at room temperature
1/2 cup caramel sauce
1/2 cup sugar
1/4 cup flour
1 egg
1/2 teaspoon cinnamon
Preheat oven to 300 degrees. Prepare a water bath for a 9-inch springform pan (find a baking dish larger than the springform pan and put water in it). Cover the outside of your springform pan with aluminum foil if its not leak proof! (I had to put 2 layers of foil and tape!)
In a bowl, combine graham cracker crumbs and butter until completely moist. Press into bottom of springform pan until level. Set aside.
In a stand mixer, whip 2 packages of cream cheese until smooth. Slowly add in sugar and flour. Continuously mix and scrape the sides and the bottom of the bowl to prevent lumps. Add in vanilla, pumpkin puree, egg, and pumpkin pie spice. Scrape down the edges of the bowl and mix again to ensure batter is smooth. Pour into prepared pan. Place springform pan in water bath and bake for 20 minutes.
While first layer is baking, in the same mixing bowl, whip 2 packages cream cheese until smooth. Slowly add in sugar and caramel sauce. Next add flour, egg, and cinnamon. Scrape down sides and bottom. Stir again to ensure batter is smooth.
Once the first layer has completed baking for the 20 minutes remove from oven. Carefully spoon 2nd layer over the first layer. Smooth out the top. Bake for 1 hour-1 hour 10 minutes or until firm. Remove from oven and cool down to room temperature. Cover with plastic wrap and refrigerate until cold. Serve cold.
In our house, we are lucky enough to celebrate Thanksgiving twice- Canadian Thanksgiving in October and American Thanksgiving in November! Its the best and I love having turkey twice! Not to mention all the delicious meals that come from all those leftovers (but thats for another post) Anyways, for Canadian Thanksgiving, I decided I needed something more than just pumpkin pie…something more decadent and easier! Well, this certainly fit the bill. It’s not the most inexpensive dessert, but for the holidays, its totally worth the splurge! (If you can find cream cheese on sale, then it really isn’t so bad) I tried to layer the two different flavors, but it didn’t turn out quite as even as I had imagined (see mediocre photo above). None the less, it was FABULOUS! Who cares what it looks like when it tastes OH SO GOOD! It got rave reviews from all the family we had over for the festivities…all 13 of them. You’ve got to try this! Just give in and indulge!
We celebrate both Canadian and American Thanksgiving as well. I am Canadian. I transplanted to NW Washington when I married my husband 7 years ago. =)
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