Pumpkin, Gingersnap, Pecan, Caramel Butterscotch sauce, Cheesecake

posted Oct 30, 2014, 5:39 AM by Andrew Chadick   [ updated Oct 30, 2014, 5:58 AM ]
"Pumpkin Puree", Gingersnaps, pecans, butter, brown sugar, salt, cream cheese, nutmeg, allspice, heavy whipping cream, and "caramel butterscotch sauce".
(Pumpkin Puree and Caramel Butterscotch sauce are separate recipes below*, and/or can be acquired separately premade.)

Ingredients:
1 box of Gingersnaps, (1 lbs)
1/2 cup pecans
2 Tblspns Brown Sugar
Dash Kosher Salt
4, 8oz packages of Cream Cheese
1.5 cups of sugar
15 ounces of Pumpkin Puree (drained)
1 Tsp of Allspice
1/2 Tsp Nutmeg
1 Tsp Ground Cinnamon
4 Large eggs
2 Tblspns of Heavy Whipping Cream

Instructions:  For the crust - Food Processor:
1 box of Gingersnaps, (1 lbs)
1/2 cup pecans
2 Tblspns Brown Sugar
Dash Kosher Salt
Pulse together, fine crumble
Add 6 Tblspns butter, melted, combine (pulse)

Transfer Gingersnap crust ingredients to a 10" spring form pan. Smooth out an even layer on the bottom and lightly pack.  Place in fridge and chill until the cheese cake filling mixture is ready to add.

On to the filling, in a large bowl (using hand mixer or stand mixer of your choice) -combine:
Qty 4, 8oz packages of Cream Cheese
1.5 cups of sugar
15 ounces of Pumpkin Puree (drained)
1 Tsp of Allspice
1/2 Tsp Nutmeg
1 Tsp Ground Cinnamon
4 Large eggs
2 Tblspns of Heavy Whipping Cream

Beat cream cheese, and sugar together until light and fluffy, add pumpkin and spices and mix again till combined.
Add one egg at a time, beating the mixture together before adding the next egg. Add cream and combine again.

Remove crust from fridge, (should have been about 20 minutes), and dump in filling, and smooth the top with a flat knife or spatula.

Bake at 350 degrees for 1hr 10 minutes.  Pull from oven and put on counter to cool down, approx half hour.  Put in fridge for a minimum of 4 hours, or overnight to rest and compress.

Add butterscotch caramel topping to cover the cheesecake top, make sure its a fairly thin and even coating.  Place back in fridge to cool for an hour to allow topping to set, more before cutting and serving.

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*Butterscotch Sauce:
4 oz butter
6 oz brown sugar
4 oz granulated sugar
10 oz Simple sugar syrup
8 fl oz double heavy cream
a Few drops of vanilla extract

*Caramel Sauce:
1 packed cup of brown sugar
1/2 cup of whipping cream
4 Tblspns of butter
a Dash of salt
1 Tblspn vanilla extract

After both sauces are created separately, combine, and mix stirring constantly for about 30 seconds to create a delightful combination/topping.

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*Pumpkin Puree:
After scooping the pumpkin meat from your pumpkin, it must be baked in a cookie baking sheet, at 350 degrees until very tender. (approx 90 min.)  Pumpkins hold a lot of water content as you will see, so you must strain the water off, coffee filters work very well but its slow to drain.  Once drained of all excess moisture (letting rest for approx 2 hrs), then puree the strained pumpkin in your food processor. No additives needed. 
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