1 1/2 cups crushed Shortbread Cookies
1/4 cup melted butter
2 ½ lbs. cream cheese, at room temperature
2 1/2 cups sugar
2 TBSP flour
5 large eggs
2 egg yolks
2 tsp. vanilla bean paste
1 cup pumpkin
1 1/2 tsp. cinnamon
1 tsp. nutmeg
Salted Caramel Sauce
For crust, combine the shortbread crumbs and butter. Press onto the bottom of a 10 inch spring form pan. Wrap the pan in aluminum foil for later. Bake for 10 minutes in 350F oven. Set aside.
For the filling, cream the cheese until soft. Add in the sugar ¼ cup at a time and mix well. Add the flour and mix to blend.
Add in the eggs, one at a time, scraping the bowl down after each addition. Add in the yolks and vanilla. Mix well.
Remove 3 cups of the batter and place in a bowl. In a separate bowl, combine the pumpkin, cinnamon, and nutmeg. Stir in the 3 cups of plain cheesecake batter.
Layer the two batters in the spring form pan starting with the plain batter. Do three layers plain batter and two of the pumpkin batter. Top the cheesecake with 1/3 cup salted caramel sauce. Swirl the batters and sauce to create a marbleized look.
Place the cheesecake on a sheet pan. Place in the oven and pour in hot water to create a water bath (this is where the aluminum foil comes in handy…without it water can leak in). Bake the cheesecake at 350 F for approx. 2 hours. A thin knife inserted in the center should come out almost clean.
Cool the cake and then chill. Let sit overnight before unmolding. Serve with extra salted caramel sauce if desired.
Comments
Post a Comment