Desserts, Holiday

New Year’s Eve Caramel Pumpkin Cheesecake

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Caramel Pumpkin Ch15799979_1489149177779841_2518762360404314402_oeesecake
serves 12-16

For the Graham Crust:

1 ½ cups Graham Crumbs
¼ cup Sugar
1/3 cup melted Butter

Preheat the oven to 350°. Wrap the bottom of a 9 or 10-inch spring-form pan with foil so any butter dripping through the pan doesn’t smoke out your house. Combine graham crumbs, sugar and butter in a medium bowl and press into the pan in an even layer. Bake for 7-10 minutes, until very lightly browned.

For the Pumpkin Filling:

2 cups cooked and mashed Pumpkin (canned Pumpkin works just fine)
3 Eggs
1 ½ lb. Cream Cheese, cut in chunks and softened
2 teaspoons Vanilla
2 tablespoons Whipping Cream or Whole Milk
1 tablespoon Cornstarch
1 ½ teaspoons Cinnamon
½ teaspoon Nutmeg
½ teaspoon Ginger
½ teaspoon Salt
1 cup Brown Sugar

Place all ingredients in a large bowl and stir to roughly combine. Blend in the food processor, in batches if necessary, until smooth. Alternatively, beat ingredients in a large bowl until well combined. Pour over the baked graham crust. Bake about 40-45 minutes, until the centre is just slightly jiggly. If you’re making the caramel topping, it can be poured on top while the cheesecake is still warm. Otherwise, cool the cheesecake to room temperature, then refrigerate overnight before serving.

For Caramel:
¾ cup Sugar
1/4 cup Water
1/2 cup Whipping Cream
2 tablespoons Butter
healthy pinch of Salt
1 cup toasted Pecan or Walnut pieces

Combine sugar and water in a heavy medium saucepan and bring to a boil. Continue to cook on high heat until amber in colour. Immediately remove from the heat and carefully add cream, butter and salt. Stir until smooth and pour over the baked cheesecake. Sprinkle with 1 cup chopped toasted Pecans or Walnuts if you like. Leave to cool, then refrigerate overnight before serving.