Posted by Serena Bakes Simply From Scratch / Sunday, September 27, 2015
Pumpkin Cheesecake With Butterscotch Swirl #SundaySupper
Autumn is finally here and with that comes all the amazing flavors like pumpkin, apple, caramel and of course butterscotch.
Since this is the first #SundaySupper since fall has begun we are celebrating with all the flavors of fall and I couldn't think of something more fitting then a Pumpkin Cheesecake With Butterscotch Swirl.
I actually had to make 2 of these this week because the first time I tried to incorporate the Butterscotch Swirl directly into the Pumpkin Cheesecake but the butterscotch is too dense and fell into the cake instead of floating on top like I envisioned which would have been ok but the swirling into the cheesecake left some rather nasty looking cracks.
Colt quickly snuck the cheesecake to work the next day where he said it was devoured.
Luckily he said it had tasted amazing so I decided it was worth forging forward with a few modifications.
So for the second Pumpkin Cheesecake with Butterscotch Swirl I decided to cover the cheesecake in a sweetened sour cream and then I swirled the butterscotch into the sour cream topping for an elegant dessert perfect for fall.
If you are unsure of the sweetened sour cream topping you can serve it on the side with a drizzle of butterscotch sauce over the top or use stabilized whipping cream instead.
The flavors of this are perfect after even a heavy meal like Thanksgiving since the sweetened sour cream topping helps cut through the richness of the cheesecake providing a nice contrast.
In a medium sized saucepan melt 1/4 cup Melted Butter, 1 cup Brown Sugar and 1/4 teaspoon Salt.
Stir until well combined.
Then stir in 1/3 cup of Heavy Whipping Cream and bring to a simmer while stirring and cook for 5 minutes until thickened.
Remove from heat and whisk in 1/3 cup Heavy Cream and 1 teaspoon Pure Vanilla Extract until well combined.
Remove from heat and allow to cool until ready to use.
Butterscotch Sauce can be reheated over low heat if it becomes too thick and can be stored in the refrigerator until ready to use.
In a medium sized bowl whisk together 1 3/4 cup Finely Crushed Graham Crackers, 2 tablespoon Granulated Sugar, 1 tablespoon Brown Sugar, 1/2 teaspoon Cinnamon, 1/4 teaspoon Ginger, 1/4 teaspoon Allspice and 1/4 teaspoon Nutmeg until well combined.
Slowly drizzle in 1/2 cup Melted Butter and stir until well combined.
Grease a 9"x3" spring form pan with butter. Wrap bottoms and sides of pan with a double layer of aluminum foil.
Add graham cracker mixture to pan and use a measuring cup to press crumbs across the bottom and up the sides of the pan.
Bake in a 350 degree oven on a baking sheet for 10 minutes.
Allow to cool and bring a kettle of water to a boil.
Reduce oven temperature to 325 degrees.
Beat 32 ounces Room Temperature Cream Cheese for 5 minutes on medium speed until creamy.
Scrape sides of bowl often for even texture.
Add 3/4 cup Dark Brown Sugar, 1 tablespoon Pure Vanilla Extract, 3 teaspoons Cinnamon, 1 teaspoon Ginger, 3/4 teaspoon Allspice, 3/4 teaspoons Nutmeg and 1/2 teaspoon Salt.
Mix until well combined.
While mixing on medium speed add 1 cup Granulated Sugar.
Scrape sides of bowl well.
Add 15 ounces Pumpkin and stir until well combined.
Add 6 whole Room Temperature Eggs Beaten and 1/4 cup Sour Cream or Greek Yogurt.
Stir just until combined.
Pour Pumpkin Cheesecake Mixture into baked crust.
Place cheesecake in a pan that is larger and carefully fill bottom pan with boiling water to about halfway up the sides being careful not to get water on cheesecake or inside of foil.
I find a larger cast iron pan works well.
Bake for 1 hour 30 minutes. Turn off oven and prop door open. Allow cheesecake to sit in the water bath in the oven for an additional hour.
Allow Pumpkin Cheesecake to cool completely and then refrigerate overnight.
To make Sour Cream Topping: Whisk together 1 Sour Cream, 1/4 cup Sifted Powdered Sugar, 3/4 teaspoon Pure Vanilla and a pinch a salt until smooth and creamy.
Spread Sour Cream Topping over top of Pumpkin Cheesecake.
Using either 2 spoons or a squeeze bottle drop Butterscotch equally around top of cheesecake.
Using a toothpick gently swirl Butterscotch into Sour Cream Topping.
Serve Pumpkin Cheesecake With Butterscotch Swirl plain or with additional drizzle of Butterscotch Sauce on plate.
Make sure to check out all the other AMAZING #SundaySupper recipe links below my recipe for more great fall flavor recipes!
Pumpkin Cheesecake With Butterscotch Swirl
Recipe by Serena Bakes Simply From Scratch
Pumpkin Cheesecake With Butterscotch Swirl is a delicious twist on a classic fall dessert. Pumpkin Cheesecake is covered with a lightly sweetened sour cream and then swirled with butterscotch sauce for a delicious elegant dessert.Prep time: PT40M
Cook time: PT2H30M
Total time: PT3H15M
Yield: 12 Servings
For Butterscotch Sauce:
- 1/4 cup Butter, Melted
- 1 cup Dark Brown Sugar
- 2/3 cup Heavy Whipping Cream
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1 3/4 cup Fine Graham Cracker Crumbs
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Allspice
- 1/4 teaspoon Ground Nutmeg
- 2 tablespoons Granulated Sugar
- 1 tablespoon Brown Sugar
- 1/2 cup Melted Butter
For Pumpkin Cheesecake:
- 32 ounces Cream Cheese, Softened
- 3/4 cup Dark Brown Sugar
- 1 tablespoon Pure Vanilla Extract
- 3 teaspoons Cinnamon
- 1 teaspoon Ground Ginger
- 3/4 teaspoons Ground Allspice
- 3/4 teaspoons Ground Nutmeg
- 1/2 teaspoon Salt
- 1 cup Granulated Sugar
- 15 ounces Pumpkin Puree
- 6 whole Eggs, Room Temperature and Beaten Together
- 1/4 cup Sour Cream Or Greek Yogurt
For Sour Cream Topping:
- 1 cup Sour Cream
- 1/4 cup Powdered Sugar, Sifted
- 3/4 teaspoon Pure Vanilla Extract
- 1 pinch Salt
- For Butterscotch Sauce: In a medium sized saucepan melt 1/4 cup Melted Butter, 1 cup Brown Sugar and 1/4 teaspoon Salt. Slowly stir in 1/3 cup Heavy Whipping Cream and bring to a boil cook for 5 minutes. Remove from heat. Stir in remaining 1/3 cup Heavy Whipping Cream and 1 teaspoon Vanilla Extract. Allow to cool. Store in refrigerator until ready to use and place over low heat to thin sauce.
- For Pumpkin Cheesecake:Preheat oven to 350 degrees.
- For The Crust: Combine graham cracker crumbs, 1/2 teaspoon Cinnamon, 1/4 teaspoon Ginger, 1/4 teaspoon Allspice, 1/4 teaspoon Nutmeg, 1 tablespoon Brown Sugar and 2 tablespoon Granulated Sugar until well combined. Slowly drizzle in butter until crumbs are well coated.
- Butter a 9 inch by 3 inch spring form pan with butter. Cover the bottom and sides with a double layer of aluminum foil.
- Add graham cracker mixture to pan and use a measuring cup to press crumbs evenly across the bottom of the pan and up the sides.
- Place spring form pan on a cookie sheet and bake for 10 minutes. Set crust aside to cool while making cheesecake mixture.
- Reduce oven to 325 degrees.
- Bring a kettle of water to a boil.
- For Cheesecake Filling: Beat cream cheese for 5 minutes on medium speed until smooth and creamy. Add 3/4 cup Brown Sugar, 1 tablespoon Pure Vanilla Extract, 3 teaspoons Cinnamon, 1 teaspoon Ginger, 3/4 teaspoon Allspice, 3/4 teaspoon Nutmeg, and 1/2 teaspoon Salt. Mix until well combined.
- Scrape down sides of bowl and add pumpkin. Stir until combined.
- Add eggs and 1/4 sour Cream or Greek Yogurt. Stir just until combined.
- Pour Pumpkin Cheesecake Mixture into baked crust. Place cheesecake in a pan that is larger and carefully fill bottom pan with boiling water to about halfway up the sides of cheesecake pan being careful not to get water on cheesecake or inside of foil. Bake for 1 hour 30 minutes in 325 degree oven. Turn off oven and prop door open. Allow cheesecake to sit in the water bath in the oven for an additional hour.
- Carefully remove spring form pan out of the larger pan. Carefully remove foil. Allow cheesecake to cool to room temperature. Cover cheesecake and refrigerate cheesecake overnight.
- To Make Sour Cream Topping: Stir together 1 cup sour cream, powdered sugar, pure vanilla extract and pinch of salt until smooth and well combined.
- To Assemble: Spread sour cream topping over top of cheesecake. Using a spoon or squeeze bottle drop equally spaced drops of butterscotch sauce. Using a toothpick gently swirl butterscotch into desired pattern.
- Gently run knife around outside of pan to loosen.
- Serve Pumpkin Cheesecake With Butterscotch Swirl with additional Butterscotch Sauce if desired to drizzle on plates.
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