Pumpkin Cheesecake with Caramel Sauce & Whipped Cream

By west757

Redstone American Grill is a theme restaurant located in Marlton, NJ. A part of a chain originating in Minnesota, the restaurant/bar features freshly prepared meats and seafood over an open fire. Their desserts are always wonderful...big enough to share for two or even three.

Ingredients

• Crust
• 2 cups graham cracker crumbs
• 3/4 cup sliced almonds
• 1 cup chopped walnuts
• 1/2 lb unsalted butter, melted (2 sticks)
• 1/2 cup granulated sugar
• 1/2 tsp iodized salt
• 11/2 tsp pure vanilla extract
• Filling
• 4 ea 8-oz cream cheese packages, room temperature
• 1 cup brown sugar, packed firmly
• 2/3 cup granulated sugar
• 5 large eggs
• 1/4 cup all-purpose flour
• 16 oz pumpkin solid pack, Libby’s
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp ground nutmeg
• For serving
• 4 oz bittersweet chocolate, shaved with vegetable peeler
• 8 oz heavy whipping cream
• 2 tbsp sugar granulated
• 1 tbsp vanilla extract
• 8 oz caramel sauce, Smuckers or local store brand

Preparation

Step 1

Crust
Preheat oven to 350° F. Finely grind the nuts and sugar in processor. Add melted butter, graham cracker crumbs, salt and vanilla and pulse until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter spring form pan with 2¾-inch-high sides. Bake the crust for 5 minutes. Let the crust cool to room temperature prior to adding the filling.

Filling
Using electric mixer, beat cream cheese and sugars in large bowl until light. Add the eggs one at a time until they are mixed in. Add the flour, pumpkin, ground cinnamon, ground ginger, ground cloves and ground nutmeg to the mixture and beat until well combined. Pour filling into crust (crust needs to be room temperature, filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

For serving
Shave the bittersweet chocolate with a vegetable peeler or a paring knife and set aside in a cool spot, so the chocolate remains firm. Combine the heavy cream, sugar and vanilla in a mixing bowl and beat to stiff peaks with an electric mixer. Store whipped cream in refrigerator for later use. Remove the lid from the caramel sauce and place it in the microwave for 1 minute. Hold warm in a warm water bath.

On each plate, using a teaspoon, place a ribbon of caramel around the inside edge of the plate. Place the pumpkin cheesecake in the center of the plate, place a dollop of whipped cream on the pumpkin cheesecake and garnish the whipped cream with shaved bittersweet chocolate.