Holiday cheesecake: Pumpkin Orange Cheesecake

I love all the pumpkin recipes abound on the internet during the fall season.  It seems like pumpkin-everything is available to make, especially on pinterest.  I recently found a recipe that looked so delicious and different!  I tested it out on my bible study, they were good sports.  It tasted delicious, except that I didn’t cook it long enough so the center was a little bit runny.  Bummer!  Anyway, I’ve adapted and changed the recipe so that it doesn’t happen to you!

Pumpkin Orange Cheesecake with Chocolate Crust and Salted Caramel

Adapted from this recipe found from Pinterest. For more fun ideas, follow my Pinterest boards here.

Ingredients:

CRUST
1 package (9 oz.) chocolate wafer cookies
1/2 cup melted unsalted butter
FILLING
3 packages (8 oz. each) cream cheese, at room temperature
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon flour
4 large eggs, at room temperature
1 cup canned pumpkin
1/4 cup heavy cream
1/4 cup sour cream
1/4 cup maple syrup
Zest of 2 medium oranges
2 teaspoons pumpkin pie spice
TOPPING
6 tablespoons store-bought caramel topping
1/8 teaspoon table salt
1/2 cup coarsely chopped toasted pecans
Flaked salt , for garnish

Directions:

1. Make crust: Preheat oven to 350° and boil a large pot of water. Whirl cookies in a food processor until finely ground. Mix in butter just until incorporated. Pour crumbs into a 9-in. springform pan and press over bottom and about 1 in. up inside of pan. Bake 7 minutes, then let cool on a rack. Reduce oven heat to 300°

2. Make filling: In a large bowl, with a mixer on medium speed, beat cream cheese, sugars, and flour until smooth. Beat in eggs on low speed 1 at a time. Add remaining filling ingredients and beat until just blended. Wrap bottom of pan with foil, pressing it all the way up the outside.

3. Set springform pan in a roasting pan and pour filling into crust. Pour enough boiling water into roasting pan to come about halfway up side of springform pan. Bake until cheesecake barely jiggles in the center when gently shaken, about 1 3/4 hours (this may take up 2 hours and 15 minutes). Let cheesecake cool on a rack 1 hour, then chill until cold, at least 5 hours.

4. Mix caramel topping and table salt in a bowl and spoon over cheesecake. Arrange pecans around rim and sprinkle flaked salt over pecans.

Eat and enjoy!  Thanks for stopping by!