One bite of this pumpkin cheesecake dessert and you might think you have died and gone to heaven!
3 (8-ounce) packages of cream cheese, room temperature
3/4-1 cup granulated sugar, use more for a sweeter taste
1 teaspoon pumpkin pie liqueur or spiced rum
1 teaspoon vanilla extract
4 eggs, room temperature
1/2 cup sour cream
1(15-ounce) cans pumpkin puree
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1 (14- ounce) bag caramels, unwrapped, optional
1 (5-ounce) can evaporated milk, optional
1 jar of caramel ice cream topping, optional
Freshly whipped cream, for topping
- Preheat oven to 325 degrees F. and spray a 9x13x2-inch baking dish with non-vegetable spray
(Pam). Make graham cracker crust and press into pan using wax paper to cover evenly. Bake
crust for about 10 minutes. Set aside.
- In a large bowl, add cream cheese, sugar and liqueur or vanilla extract. With a hand mixer, beat until smooth. Blend in eggs one at a time. Stir in sour cream. Remove approximately 1 1/2 cups of batter and spread into bottom of cooled crust. Place in freezer or refrigerator for a few minutes to help keep the two layers separated.
- While baking dish is in the refrigerator or freezer, add the can of pumpkin puree to the remaining batter and stir gently until well blended. Add spices. Blend well again. Remove baking dish from freezer and carefully spread over the batter in the crust. Grate a pinch or so of nutmeg over pumpkin filling.
- Bake at 325 degrees F. for about an hour. (Before removing, test by lightly poking the center to
see if it is set). Turn off the oven, open the door, and let it sit for a few hours before transferring it to the fridge. When ready to serve, place on plate and drizzle with caramel, if using, and spoon on dollops of homemade whipped cream or defrosted whipped topping (Cool Whip).
Note: If you like a spicier pumpkin filling, just add more spices a little at a time tasting after each addition until you reach the desired flavor.
Note: If you have any filling leftover, you can make little pumpkin pies for your children or
Note: You could add some toasted pecans on top of the caramel before spooning on the
homemade whipped cream or frozen whipped topping if you want it to go beyond the stars in
Note: You can use pumpkin pie filling which already has the spices in it. Proceed with the
Graham Cracker Crust:
1 3/4 cups finely ground graham cracker crumbs
1/2-1 cup finely crushed walnuts or pecans
6 Tablespoons brown sugar or granulated sugar
6 tablespoons melted butter
1/2 teaspoon cinnamon
Pinch freshly grated nutmeg
- Mix graham cracker crumbs, sugar, melted butter, and spices until well blended. Press mixture
- into a 9x13x2-inch baking dish.
Note: I like to use waxed paper to press crumbs into pan. If recipe calls for unbaked pie shell, just chill for about 1 hour and then proceed with the recipe.
1 1/2 cups gingersnap crumbs
2 Tablespoons sugar
1/2 teaspoon ground ginger
6 Tablespoons melted butter
- Preheat oven to 350 degrees F. Process cookies in food processor until crumbed. (You can use blender or rolling pin filled with cookies in Ziploc bag.). Mix crumbs, sugar, vanilla, and butter. Press mixture firmly and evenly against bottom baking pan.
Note: Gingersnaps make an incredible alternate crust, too!
1 (14 ounce) bag caramels, unwrapped
1 (5 ounce) can evaporated milk
- Place caramels in a medium-size saucepan. Add milk and stir constantly until caramels are
melted and smooth. Be sure to use only low heat. Remove from stovetop and drizzle on top of