Pumpkin Cheesecake with Caramel Sauce

Pumpkin Cheesecake with Caramel Sauce – A Detailed recipe cooking. Time: 6 час. 45 min Difficulty: medium Servings: one 0 – 12 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Gingerbread cake

• 350 gr crumbled gingerbread
• 1/2 tbsp. crushed pecans, and even more to serve
• 6 tbsp. l melted butter
• 2 tbsp. l brown sugar
• A pinch of salt

Pumpkin-curd filling

• 3 pack (220 gr.) curd cream cheese
• 450 gr pumpkin puree
• 3 eggs category CO, room temperature
• 1/4 Art. sour cream, room temperature
• 1.5 tbsp. Sahara
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• Whipped cream for serving

Caramel sauce

• 1 tbsp. brown sugar
• 1/2 tbsp. fat cream
• 60 gr butter
• 1 tsp vanilla extract
• 1 tsp salt

Recipes with similar ingredients: pumpkin puree, curd cheese, eggs, sour cream, cream, vanilla extract, pecans, sugar brown, dolce de leche cream, nutmeg, cinnamon

Recipe preparation:

1. Gingerbread cakes: download to a food processor crumbled gingerbread, chop. In a bowl, mix ginger gingerbread, pecans, butter and brown sugar; salt it. With this mixture, lay the bottom and edges of the mold with a removable bottom with a diameter of 25 see refrigerate for 30 min.
2. Stuffing: mash curd cheese with a mixer to smoothness. Mix curd cream cheese with pumpkin puree, mix eggs one at a time, and sour cream. Slow down and drive sugar, cinnamon, vanilla extract and nutmeg. curd filling on prepared cake, flatten the top silicone spatula. Put the cake pan on the baking sheet, and send to the oven preheated to 170 ° C.
3. Bake until filling is baked for about 50 minutes. Continue cooking by turning off the oven, with the door ajar ovens, another 15 minutes. Take out the cheesecake and place on the cooling stand until completely cooled. Cover the cheesecake with cling film and refrigerate for at least 4 hours or overnight.
4. Salted Caramel Sauce: in a medium-sized saucepan mix brown sugar, cream, butter, vanilla extract and salt, cook over medium heat, holding a spatula if the mixture begins to bubble, 5-7 minutes. Chill. Serve room temperature. Cut the pumpkin cheesecake into pieces, each pour salted caramel sauce and garnish with whipped cream and nuts Pecan. Pumpkin Cheesecake Can Be Served In Portions tartlets.