Spiced Pumpkin Cheesecake with Spicy Caramel Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Ingredients:
crust |
Â3/4 cup(s) tropical food/s buffalo nuts® ground |
Â1/2 cup(s) ginger snaps ground |
Â1/2 cup(s) graham crackers ground |
1 stick(s) butter melted |
1 tablespoon(s) light brown sugar |
1/8 teaspoon(s) cloves ground |
filling |
3/8 ounce(s) cream cheese |
15 ounce(s) canned pumpkin pureed |
3 large eggs |
1 cup(s) white sugar |
Â1/4 cup(s) honey |
Â1/2 teaspoon(s) cinnamon |
1/8 teaspoon(s) nutmeg |
1/8 teaspoon(s) cloves |
1 tablespoon(s) vanilla extract |
2 tablespoon(s) flour |
caramel sauce |
1 cup(s) sugar |
2 teaspoon(s) butter |
Â1/2 cup(s) heavy cream |
Â1/4 teaspoon(s) cayenne pepper |
Directions:
1. CRUST
2. Preheat oven to 350 degrees.
3. Grind Tropical Food’s Buffalo Nuts® in a food processor until they are crumbs, but not paste.
4. Combine Buffalo Nuts®, ginger snap crumbs, graham cracker crumbs, light brown sugar, ground cloves and melted butter.
5. Press into prepared individual ramekins or a spring-form pan; set aside.
6. FILLING
7. Beat cream cheese until smooth.
8. Add pumpkin puree, eggs, sugar, spices, honey, vanilla extract and flour.
9. Beat until well combined and pour into crust.
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.
11. Remove from the oven and let sit for 15 minutes.
12. CARAMEL SAUCE
13. Cook sugar in medium saucepan.
14. Add butter, cream, and cayenne pepper to combine.
15. Pour over cooled cheesecake.
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