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      Pumpkin Cheese Cake with Caramel Pecan Topping, 10/17/13

      ChefMark Abernathy

      Loca Luna & RedDoor

      1/2cup pecans

      1 1/2 cups ginger snap crumbs @ 30 2" cookies crumbled

      1/4 cup butter melted

      4 8 oz. packages cream cheese softened

      1cup sugar

      1can (15 oz) pumpkin (not pie mix)

      1Tbsp pumpkin pie spice

      1tsp. vanilla

      4eggs

      Topping

      25caramels or use a quality pre-made caramel sauce

      1/4cup milk

      1/4cup pecans chopped

      Preheatoven to 325

      Choppecans, add to ginger snap crumbs, butter. Mix and press into the bottom of a 9x 13 inch pan sprayed with non-stick. Beat cream cheese and sugar until creamy.Beat in pumpkin, spice and vanilla. Add eggs, one at a time, mixing at lowspeed. Pour contents over crust. Bake 45 minutes or until middle is set. Cooland then refrigerate at least 4 hours.

      Meltcaramels and milk in microwave, stirring every 30 seconds. Pour over individualservings of cheese cake topped with whipped cream. Sprinkle with choppedpecans.

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