Monday, October 1, 2007
Double Layer Pumpkin Cheesecake w/ Caramel Sauce
It is that time of the year when pumpkin becomes popular and craved by many. Once again I turned to Allrecipes.com and I found this recipe. I added the caramel sauce to it and that made it even better! I can not wait to make this again for Thanksgiving!!!
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving
Changes: After reading over some reviews I decided to use pumpkin pie mix instead of pumpkin puree since it already had the spices in it. I also added a little extra vanilla, cinnamon and sugar to the mix.
1 bag of caramels (14oz)
1 can of evaporated mix (12oz)
In a pan on the stove top heat up the caramels and evaporated milk together. Allow it to cool a little so it can thicken. Drizzle the caramel sauce over the cheesecake before serving and top with some whip cream. YUM!
PLEASE NOTE: If you do not want extra caramel sauce leftover when the cheesecake is gone you may want to halve this recipe.