Pumpkin Cheesecake with Brown Butter Caramel Sauce

Name: Pumpkin Cheesecake with Brown Butter Caramel Sauce
Prep time: 35 min
Cook time: 425 min
Yield: 16 servings
Ingredients: cup butter, divided; cups graham cracker crumbs; cups granulated sugar, divided; pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; can (15 oz.) pumpkin; Tbsp. pumpkin pie spice; tsp. vanilla, divided; eggs; cup packed brown sugar; cups heavy whipping cream, divided

Sample the flavors of fall with our Pumpkin Cheesecake with Brown Butter Caramel Sauce. Pumpkin and pumpkin pie spice come together in perfect harmony to make this dessert irresistible. Our Pumpkin Cheesecake with Brown Butter Caramel Sauce makes any occasion special.

16

servings

35 MINS

PREP

7 HRS 5 MINS

You'll need:

Philadelphia Original Brick Cream Cheese

Save

Adjust Serving Size

- 16 +

Ingredients

1/2 cup butter, divided
1-1/2 cups graham cracker crumbs
1-1/4 cups granulated sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1-1/2 tsp. vanilla, divided
4 eggs
1/2 cup packed brown sugar
1-1/2 cups heavy whipping cream, divided

VIEW NUTRITIONAL INFORMATION

% Daily Value*

Vitamin A

Vitamin C

Calcium

Iron

Potassium

* Percent Daily Values are based on a 2,000 calorie diet.

Servings

Serving size 1 oz (28g/ 1/8 package).

16 servings.

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Directions

Heat oven to 325°F.
Melt 1/4 cup butter. Mix with graham crumbs and 3 Tbsp. granulated sugar; press onto bottom of 9-inch springform pan.
Beat cream cheese and 1 cup of the remaining granulated sugar in large bowl with mixer until blended. Add pumpkin, pumpkin pie spice and 1 tsp vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hr. 5 min. to 1 hr. 10 min. or until center of cheesecake is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hrs.
Melt remaining butter in medium saucepan over medium-low heat. Continue to cook 2 min. or until butter is light golden brown in color with a nutty aroma, stirring constantly. Add brown sugar and 1/2 cup whipping cream; mix well. Bring to boil, then cook 5 to 7 min. or until sugar is dissolved, stirring constantly. Cool slightly.
Beat remaining whipping cream with remaining granulated sugar and vanilla in small bowl with mixer on high speed until soft peaks form. Spoon over individual servings of cheesecake before topping with the caramel sauce.