Рецепт Pumpkin Swirl Cheesecake
You can never go wrong with Cheesecake! Before this year is over and I start my New Year's resolution....going on a diet.....I am making this wonderful Cheesecake~ I plan on eating a large slice and savoring every last bite:) I recently shared this recipe on The Best Blog Recipes~
Crust:
- 3/4 cup chopped pecans, toasted
- 32 gingersnap cookies, crushed
- 3 T brown sugar
- 6 T butter, melted
- Filling:
- 3 (8 oz. each) packages cream cheese, softened
- 3/4 cup sugar
- 1 cup canned pumpkin
- 1/4 cup eggnog
- 3 T flour
- 2 T maple syrup
- 1/2 t each ground ginger, cinnamon and nutmeg
- 1/4 t ground allspice
- 3 eggs, slightly beaten
- Topping:
- 1 cup (8 oz) sour cream
- 3 T sugar
- 1/4 t vanilla extract
- 1/4 cup caramel ice cream topping, warmed
Place a greased 9-inch springform pan on a double thickness of heavy duty foil. (about a 18 inch square) Securely wrap foil around pan.
In a small bowl, combine the toasted chopped pecans, crushed gingersnap cookies and brown sugar. Stir in melted butter, press into the bottom and slightly up sides of prepared pan. Place on a baking sheet. Bake at 325 for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, eggnog, flour, syrup and spices. Add eggs, beat on low speed just until combined. Pour over crust. Place springform pan in a larger baking pan; add 1 inch of hot water to larger pan. Bake at 325 for 55-60 minutes or until center is almost set. Remove from oven and let stand for 5 minutes.
Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Bake for 10 minutes. Carefully remove from oven. In a microwave oven, warm caramel topping for a few seconds. Stir. Drop by teaspoonfuls over sour cream topping. Carefully cut through topping with a knife to swirl. Return to oven and bake 10 minutes more.
Remove springform pan from water bath. Remove tin foil, discard. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve and Enjoy!