Dulce de Leche–Pumpkin Cheesecake with Candied Almonds

Oxmoor House
Sweet milk caramel, or dulce de leche, takes this decadent cheesecake over the top–be sure to save room for dessert!

Yield:

12 servings

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 11 Hours, 37 Minutes

Ingredients

CRUST:
2 (5.3-oz.) packages pure butter shortbread cookies
1/2 cup sliced almonds
1/4 cup butter, melted
FILLING:
4 (8-oz.) packages cream cheese, softened
1 cup sugar
1/2 cup canned dulce de leche
4 large eggs
1 (15-oz.) can pumpkin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
CANDIED ALMONDS:
1 egg white
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 1/2 cups sliced almonds
Parchment paper
TOPPING:
3/4 cup whipping cream, divided
1 tablespoon powdered sugar
1/2 cup canned dulce de leche

Preparation

1. Prepare Crust: Preheat oven to 350°. Process shortbread cookies and almonds in a food processor 30 seconds or until finely ground. Place in a medium bowl; stir in melted butter. Press mixture onto bottom of a 9-inch springform pan coated with cooking spray.

2. Bake at 350° for 12 minutes. Cool in pan on a wire rack. Reduce oven temperature to 325°.

3. Prepare Filling: Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add dulce de leche, beating at low speed until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Add pumpkin and next 3 ingredients, beating at low speed until just blended. Pour batter into prepared crust.

4. Bake at 325° for 1 hour and 15 minutes or until almost set. Turn off oven. Let cheesecake stand in oven, with door partially open, 30 minutes. Remove cheesecake from oven, and gently run a knife around edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool on a wire rack 1 hour. Cover and chill at least 8 hours.

5. Meanwhile, prepare Candied Almonds: Preheat oven to 300°. Whisk egg white, sugar, and cinnamon until foamy. Fold in almonds until coated. Spread almonds in a single layer on a parchment paper–lined baking sheet.

6. Bake at 300° for 26 to 28 minutes or until golden brown. Cool completely on pan (about 30 minutes). Remove almonds from parchment paper, and break into small pieces.

7. Prepare Topping: Beat 1/2 cup whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Transfer chilled cheesecake to a serving plate. Spread topping over cheesecake.

8. Combine 1/2 cup dulce de leche and remaining 1/4 cup whipping cream in a small saucepan. Cook over low heat, stirring constantly, 4 minutes or until smooth. Drizzle dulce de leche sauce over topping, and sprinkle with Candied Almonds. Serve immediately.

Note:

2012 Christmas with Southern Living