Caramel Happiness
2008 at 2:11 pm | by Janelle BradshawFiled under Homemaking Recipes
Let me tell you, the fun didn’t end with the four girltalkers. This caramel contest brought much joy to four husbands, seven children and one brother. Mike has never had that many dessert options at his fingertips at one time. Let’s just say that he handled the situation without much difficulty.
Tara Beth Townsend contributed a great Thanksgiving dessert and our first winner for today: Pumpkin Caramel Swirl Cheesecake. Samantha Weinhausen is our other winner with a yummy layered Caramel Apple Dip.
Pumpkin Caramel Swirl Cheesecake
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon (about) purchased caramel sauce
1 cup sour cream
preparation
For Crust: Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.
Pour filling into crust (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.
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.
Caramel Apple Dip
* 2 (8oz) cream cheese, room temperature
* 2 cups powdered sugar
* 2 t vanilla extract
* 1 jar caramel topping (for ice cream)
* 1 large Symphony candy bar with almonds and toffee, crumbled into small pieces
* A couple sliced granny smith apples
In a large bowl cream together, cream cheese, powdered sugar and vanilla extract until smooth. Spread mixture in a pie plate. Next pour the caramel topping on top of the cream cheese mixture, followed by crumbling the candy bar on top of the caramel layer. Cover and refrigerate until cold. Serve with sliced granny smith apples.