Pumpkin Caramel Cheesecake

Pumpkin Caramel Cheesecake

So here is a variation on my Two Layer Cheesecake recipe.  Sadly I did not have a spring form pan for this as it was at my wife's work and not sure where my other one has gone.  Hard to find spring form the day before Thanksgiving.  This actually worked out in the end as well.  For this recipe omit the Key Limes and in the base add 3/4 of a large can of pumpkin pie filling.  Then cook as directed.  For the topping again omit the Key Limes and and sugar and add 1/2 to 3/4 tub of prepared caramel (this is found next to the apples in your grocery store).  Be careful while cooking the topping as the high sugar content in it will cause it to burn much more rapidly. 

For the design on the top I used the little display label that came in the pre-made pie crust and folded it several times and made basically one of those coffee filter snow flakes we used to call make.  I applied that to the cheesecake after it had fully cooled making sure to try to get it to lightly stick to the topping.  Then I sprinkled a little bit of sugar-cinnamon mix on the top (always have this around for my son to put on his pancakes and waffles instead of syrup).  Then take a knife to the edge of the paper and slowly lift up the whole thing.  Gave a great design on the top and the extra cinnamon flavor was great.