Prep Time
29 Mins
Cook Time
1 Hour 35 Mins
Other Time
9 Hours
Yield
Makes 12 servings

How to Make It

Step 1

Process first 4 ingredients in a food processor until finely ground. Add butter; pulse 8 to 10 times or until blended. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan.

Step 2

Bake at 350° for 20 minutes. Cool completely on a wire rack.

Step 3

Beat cream cheese at medium speed with an electric mixer until smooth. Add granulated sugar, beating just until blended. Reserve 3/4 cup cream cheese mixture for topping; cover and chill. Add eggs, 1 at a time, to remaining cream cheese mixture, beating just until blended after each addition.

Step 4

Combine pumpkin, 5 tablespoons whipping cream, and next 3 ingredients; add to cream cheese mixture, beating just until blended. Pour batter into prepared crust.

Step 5

Bake at 325° for 1 hour and 15 minutes. Turn oven off. Let cheesecake stand in oven, with door closed, 1 hour. Remove from oven, and run a knife around edge of pan, and release sides. Cool on a wire rack. Soften reserved cream cheese mixture; spread evenly over cheesecake. Drizzle caramel topping over cream cheese layer; gently swirl with a knife to create a marbled effect. Cover and chill 8 hours. Store in refrigerator.

Step 6

Tip: Make sure you don't cut into the cheesecake when swirling the caramel layer.

Southern Living Cook-Off Cookbook

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