Pumpkin Cheesecake with Caramel Sauce

By JanetLynn198

Ingredients

• 2 cups crushed teddy grahams
• 1/4 cup butter, melted
• 4 pkg (8oz each) cream cheese, softened
• 1 1/2 cups sugar
• 4 eggs
• 1 cup canned pumpkin puree
• 2 tsp pumpkin pie spice
• 3/4 tsp ground cardamom
• 1/3 cup packed brown sugar
• 1/3 cup corn syrup
• 2 tbsp butter
• 1/3 cup whipping cream
• 1 tbsp spiced rum or 1/4 tsp rum extract
• sweetened whipped cream

Details

Servings 16

Preparation

Step 1

1. Heat oven to 300F. Spray a 9" springform pan with cooking spray. Wrap foil around pan to catch drips.

2. In a small bowl, mix grahams and melted butter. Press mixture in bottom of pan. Bake for 8-10 mins or until set. Cool 5 mins. To minimize cracking, place shallow pan half full of hot water on lower oven rack.

3. In a large bowl, beat cream cheese and sugar with electric mixer on medium speen until light and fluffy. Beat in eggs, one at a tim, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. To the remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix with wire whisk until smooth. Spoon over mixture in pan.

4. Bake 75-85 mins or until edge of cheesecake is set at least 2" from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4". Let cheesecake remain in oven 30 mins. cool in pan on cooling rack for 30 mins. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

5. In a small saucepan, heat brown sugar, corn syrup and 2 tbsp butter to boiling over medium-low heat, stirring constnatly. Boil 5 mins, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.

6. Just before serving, rum small metal spatula around edge of pan; carefully remove side of pan. Top individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any leftovers.