Pumpkin-Chai Cheesecake

Ingredients

Crust
  • 2cups crushed teddy bear-shaped cinnamon graham snacks (from 10-oz box)
  • 1/4 cup butter or margarine, melted
Filling
  • 4 packages (8 oz each) cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 teaspoons pumpkin pie spice
  • 3/4 teaspoon ground cardamom
Spiced Caramel-Rum Sauce
  • 1/3 cup packed brown sugar
  • 1/3 cup light or dark corn syrup
  • 2 tablespoons butter or margarine
  • 1/3 cup whipping cream
  • 1 tablespoon spiced rum or 1/4 teaspoon rum extract
Garnish
  • Sweetened whipped cream, if desired

Instructions

1 _ Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.

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

3 _ Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches 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 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.


4 _ In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.

5 _ Just before serving, run 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 remaining cheesecake.

Comments