Description
This recipe makes one very large, irresistible cheesecake that is perfect for a special occasion. It’s a bit time intensive, and best to make this cake in the morning or the day before, so it can chill before serving. The tawny colors of pumpkin and caramel are elegant, and the layers give it an extra delicious flavor.
Ingredients
Crust:
12 oz. (2 boxes) gingersnap button cookies (yields 2 ½ cups crumbs)
4 tablespoons unsalted butter, melted
Filling:
1 ½ pound (3-8oz packages) cream cheese, room temperature
1 ½ cups sugar
1-teaspoon ground cinnamon
1-teaspoon ground cloves
5 large eggs
1 –15 ounces can pumpkin puree (not pumpkin pie filling)
¼ cup heavy cream
2-teaspoon vanilla extract
2 tablespoons dark rum
Topping
2 cups sour cream
1 tablespoon granulated sugar
1-teaspoon vanilla extract
Instructions
In a food processor fitted with a steel blade, crush the cookies until they are small crumbs. Slowly pour in the melted butter and blend until the crumbs are moistened. Press the mixture into the bottom of a 10” spring form pan and press with your hand to evenly cover the bottom. Place in the oven and bake for 10 minutes. Remove from the oven and cool while you prepare the filling.
In a large mixing bowl, fitted with a paddle attachment beat the cream cheese and sugar until blended and smooth. Unless the cream cheese is really soft, this may involve using a rubber spatula to press it out of the center. While the mixer is running, beat in the eggs one at a time. Add the pumpkin, cream, vanilla and rum.
Pour the cream cheese filling into the crust. Place the cake on the middle rack, and bake for 1 hour and 45 minutes. When the cake is ready, remove it from the oven, and let it cool.
Turn the oven up to 450*.
Whisk together the sour cream, sugar, and vanilla in a small bowl. Spread the sour cream topping evenly over the top and return to the oven for another 10 minutes. Cool and then refrigerate for several hours to completely chill, or overnight.
When ready to serve, run a sharp knife between the cake and the side of the pan before releasing the spring form. Keep the cake on the bottom part of the spring form and place it on a decorative cake plate.