su-Pumpkin-Orange Cheesecake with Chocolate Crust and Salted Caramel
Photo: Annabelle Breakey; Styling: Robyn Valarik

 

Yields Serves 16 Prep Time 3 hrs Chill Time 5 hrs Total Time 8 hrs
Pumpkin and chocolate together are surprisingly delicious.

How to Make It

Step 1
1

Make crust: Preheat oven to 350°. Whirl cookies in a food processor until finely ground. Whirl in butter just until incorporated. Pour crumbs into a 9-in. springform pan and press over bottom and about 1 in. up inside of pan. Bake 7 minutes, then let cool on a rack. Reduce oven heat to 300°.

Step 2
2

Make filling: In a large bowl, with a mixer on medium speed, beat cream cheese, sugars, and flour until smooth. Beat in eggs on low speed 1 at a time. Add remaining filling ingredients and beat until just blended. Wrap bottom of pan with foil, pressing it up the outside.

Step 3
3

Set springform pan in a roasting pan and pour filling into crust. Pour enough boiling water into roasting pan to come about halfway up side of springform pan. Bake until cheesecake barely jiggles in the center when gently shaken, about 1 1/4 hours. Let cheesecake cool on a rack 1 hour, then chill until cold, at least 5 hours.

Step 4
4

Whisk caramel topping and table salt in a bowl and spoon over cheesecake. Arrange pecans around rim and sprinkle flaked salt over pecans.

Step 5
5

*Flaked salt has large, hollow, crunchy crystals. Find it at well-stocked grocery stores and online.

Step 6
6

Note: Nutritional analysis is per slice.

Ingredients

  CRUST
 1 package (9 oz.) chocolate wafer cookies
 1/2 cup melted unsalted butter
  FILLING
 3 packages (8 oz. each) cream cheese, at room temperature
 3/4 cup granulated sugar
 1/2 cup packed light brown sugar
 1 tablespoon flour
 4 large eggs, at room temperature
 1 cup canned pumpkin
 1/4 cup heavy cream
 1/4 cup sour cream
 1/4 cup maple syrup
  Zest of 2 medium oranges
 2 teaspoons pumpkin pie spice
  TOPPING
 6 tablespoons store-bought caramel topping
 1/8 teaspoon table salt
 1/2 cup coarsely chopped toasted pecans
  Flaked salt* (such as Cyprus sea salt flakes or Maldon salt), for garnish

Directions

Step 1
1

Make crust: Preheat oven to 350°. Whirl cookies in a food processor until finely ground. Whirl in butter just until incorporated. Pour crumbs into a 9-in. springform pan and press over bottom and about 1 in. up inside of pan. Bake 7 minutes, then let cool on a rack. Reduce oven heat to 300°.

Step 2
2

Make filling: In a large bowl, with a mixer on medium speed, beat cream cheese, sugars, and flour until smooth. Beat in eggs on low speed 1 at a time. Add remaining filling ingredients and beat until just blended. Wrap bottom of pan with foil, pressing it up the outside.

Step 3
3

Set springform pan in a roasting pan and pour filling into crust. Pour enough boiling water into roasting pan to come about halfway up side of springform pan. Bake until cheesecake barely jiggles in the center when gently shaken, about 1 1/4 hours. Let cheesecake cool on a rack 1 hour, then chill until cold, at least 5 hours.

Step 4
4

Whisk caramel topping and table salt in a bowl and spoon over cheesecake. Arrange pecans around rim and sprinkle flaked salt over pecans.

Step 5
5

*Flaked salt has large, hollow, crunchy crystals. Find it at well-stocked grocery stores and online.

Step 6
6

Note: Nutritional analysis is per slice.

Pumpkin-Orange Cheesecake with Chocolate Crust and Salted Caramel
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