Pumpkin-Caramel Cheesecake Recipe
Pumpkin...gingersnaps...caramel. Fabulous flavors of fall are featured in an irresistible cheesecake.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Springform pan
- Food processor
- Hand mixer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Saucepan
- Oven
- Roasting pan
- Cooling rack
- Kitchen timer
Ingredients
- 1 1/2 cups finely crushed gingersnap cookies (30 cookies)
- 1/4 cup butter or margarine, melted
- 3 packages (8 oz each) cream cheese, softened
- 1/2 cup butter, softened (do not use margarine)
- 1 cup granulated sugar
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1/2 cup caramel topping
- 3 tablespoons Gold Medal™ all-purpose flour
- 3 eggs
- 1/2 cup sliced almonds
- 3 tablespoons granulated sugar
- 1 cup whipping cream
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
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