Spiced Pumpkin Cheesecake with Spicy Caramel Sauce
Total Steps
15
Ingredients
20
Tools Needed
1
Ingredients
- 3/4 cup Tropical Food’s Buffalo Nuts, ground
- 1/2 cup ginger snaps, ground
- 1/2 cup graham crackers, ground
- 1 stick butter, melted
- 1 tablespoon light brown sugar
- 1/8 teaspoon cloves, ground
- 3 8 oz. packages cream cheese
- 15 ounces canned pumpkin, pureed
- 3 large eggs
- 1 cup white sugar
- 1/4 cup honey
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 tablespoon vanilla extract
- 2 tablespoons flour
- 1 cup sugar
- 2 teaspoons butter
- 1/2 cup heavy cream
- 1/4 teaspoon cayenne pepper
Instructions
Step 1
CRUST
Step 2
Preheat oven to 350 degrees.
Step 3
Grind Tropical Food’s Buffalo Nuts® in a food processor until they are crumbs, but not paste.
Step 4
Combine Buffalo Nuts®, ginger snap crumbs, graham cracker crumbs, light brown sugar, ground cloves and melted butter.
Step 5
Press into prepared individual ramekins or a spring-form pan; set aside.
Step 6
FILLING
Step 7
Beat cream cheese until smooth.
Step 8
Add pumpkin puree, eggs, sugar, spices, honey, vanilla extract and flour.
Step 9
Beat until well combined and pour into crust.
Step 10
Spread out evenly and place in oven for 45 minutes for individual ramekins or 90 minutes for large spring-form pan, until middle is just set.
Step 11
Remove from the oven and let sit for 15 minutes.
Step 12
CARAMEL SAUCE
Step 13
Cook sugar in medium saucepan.
Step 14
Add butter, cream, and cayenne pepper to combine.
Step 15
Pour over cooled cheesecake.