Pumpkin Cheesecake with Sticky Toffee Sauce
You can never have too many side dish recipes, so give Pumpkin Cheesecake with Sticky Toffee Sauce a try. This recipe serves 8 and costs $2.34 per serving. One serving contains 920 calories, 12g of protein, and 62g of fat. It is brought to you by B Sugar Mama. If you have ginger, salt, unsalted butter, and a few other ingredients on hand, you can make it. 3270 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is good. If you like this recipe, take a look at these similar recipes: Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce, Sticky Toffee Pudding with Port Toffee Sauce, and Pumpkin Sticky Toffee Pudding.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
1 1/4 c. brown sugar
1 tsp. cinnamon
3 1/2 packages cream cheese, softened
5 eggs, room temperature
1/2 tsp. ginger
1 1/2 c. graham cracker crumbs
3/4 c. heavy cream
1 c. light brown sugar
1/4 tsp. nutmeg
1/2 c. chopped pecans (optional or use your favorite nut)
1 1/2 c. pumpkin puree
1/2 tsp. salt
1 stick unsalted butter
2 tsp. pure vanilla extract
Equipment:
bowl
oven
springform pan
aluminum foil
baking pan
toothpicks
ramekin
sauce pan
Cooking instruction summary:
Preheat oven to 350 Degrees: In a large bowl, combine the graham cracker crumbs and pecan pieces and pour in the melted butter. Mix well until mixture begins to look like wet sand. Spray or grease a 9 inch springform pan, Begin to pay half of the crust mixture onto the bottom of the pan and take the remaining half of the crust and pat on the sides of the pan so the crust also goes up the cake. Place in the oven for 8 to 10 minutes. Remove and allow to cool. While the crust is cooling, place the cream cheese in a separate bowl and using a hand held mixer or a standing mixer, cream the cream cheese until creamy and soft. Blend in the brown sugar, add the eggs one at a time cracked into a ramekin first. Blend in the pumpkin puree, the vanilla extract, and the spices. Once all the ingredients are well combined, pour into the springform pan. Secure the pan by placing aluminum foil around the cake pan. Fill a rather large baking pan halfway with warm water and place the cheesecake inside that baking pan and then place inside the oven and allow to bake for an hour or until a toothpick is inserted in the middle and the cake comes out clean. Baking the cheesecake in warm water will prevent the cake from cracking at the top and help it to come out nice and pretty. Once the cake is finished baking, allow to cool at room temperature for 20 minutes. Remove the outside of the springform pan and place in the refrigerator overnight. To make the sauce, melted the butter in a large sauce pan, add the brown sugar and stir until well mixed, and pour in the heavy cream all over medium to high heat. Mix until the toffee sauce is well mixed and slightly boiling but do not let it boil over. This should take 5 minutes. Pour in the nuts and stir once more and remove from heat and allow to cool before pouring on top of the cheesecake. You could also serve it on the side if you like.
Step by step:
1. Preheat oven to 350 Degrees: In a large bowl, combine the graham cracker crumbs and pecan pieces and pour in the melted butter.
2. Mix well until mixture begins to look like wet sand. Spray or grease a 9 inch springform pan, Begin to pay half of the crust mixture onto the bottom of the pan and take the remaining half of the crust and pat on the sides of the pan so the crust also goes up the cake.
3. Place in the oven for 8 to 10 minutes.
4. Remove and allow to cool. While the crust is cooling, place the cream cheese in a separate bowl and using a hand held mixer or a standing mixer, cream the cream cheese until creamy and soft. Blend in the brown sugar, add the eggs one at a time cracked into a ramekin first. Blend in the pumpkin puree, the vanilla extract, and the spices. Once all the ingredients are well combined, pour into the springform pan. Secure the pan by placing aluminum foil around the cake pan. Fill a rather large baking pan halfway with warm water and place the cheesecake inside that baking pan and then place inside the oven and allow to bake for an hour or until a toothpick is inserted in the middle and the cake comes out clean. Baking the cheesecake in warm water will prevent the cake from cracking at the top and help it to come out nice and pretty. Once the cake is finished baking, allow to cool at room temperature for 20 minutes.
5. Remove the outside of the springform pan and place in the refrigerator overnight. To make the sauce, melted the butter in a large sauce pan, add the brown sugar and stir until well mixed, and pour in the heavy cream all over medium to high heat.
6. Mix until the toffee sauce is well mixed and slightly boiling but do not let it boil over. This should take 5 minutes.
7. Pour in the nuts and stir once more and remove from heat and allow to cool before pouring on top of the cheesecake. You could also serve it on the side if you like.
Nutrition Information:
covered percent of daily need
