Every Thanksgiving, I cook like a wild woman, much to the delight of my sons. One of the many things I usually make is the required Pumpkin Pie. Not this year, though. This year I rebelled. This year, I reworked my “famous” cheesecake recipe and came up with pure pumpkin bliss. Move over Pumpkin Pie. You have been upstaged by your more glamorous cousin. I bring you the Caramel Blondie Pumpkin Cheesecake. This cheesecake has 5 layers of lusciousness. Thanksgiving will never be the same.
Caramel Blondie Pumpkin Cheesecake
1 3/4 cup vanilla wafer crumbs
5 Tbsp melted butter (Real butter, folks. No substitutes)
Mix vanilla wafer crumbs and melted butter together. Press into the bottom and 2″ up the sides of a 9-inch springform pan. Bake at 350 F for 5 minutes. Cool.
14 oz. caramels
1 5 oz. can evaporated milk
Cook caramels and evaporated milk together over low heat, stirring often, until caramels are melted.
Pour caramel mixture over crust.
Crumble 2 cups Blondies over caramel layer. A blondie is kind of like a Brownie without the chocolate. Chocolate would overpower the pumpkin in this recipe, so Brownies were out. (See Blondie recipe at the bottom of this post.)
1 cup pureed pumpkin (canned is fine)
1 5 oz. can evaporated milk
1 large egg
1/2 cup evaporated cane juice sugar (or regular white sugar)
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
Blend together until smooth. You can use a mixer or blender. I used a blender, because it was quick. Pour over the Blondie layer.
3 8-oz packages of cream cheese
1 cup packed brown sugar
3 large eggs
1 cup sour cream (or plain greek yogurt)
2 tsp vanilla extract
Beat cream cheese for 2 minutes or until fluffy. Add sugar, mix well. Add eggs, one at a time, mixing just until blended between each egg. Stir in sour cream and vanilla. Pour over pumpkin layer slowly. The pumpkin layer is a bit thin, so the cheese cake layer will sink a bit — no worries. This made a bit more cheesecake than I needed to fill my 9″ springform pan. You could either use a 10″ pan or bake the extra in a small dish to appease your family while they wait to cut into the actual cheesecake. Do what you think is best…
Bake at 350 F for 50-60 minutes. Remove from oven and let cool to room temperature on a wire rack. Cover and chill at least 4 hours before serving. Remove the sides of the springform pan and garnish, if desired. Try not to gorge yourself.
1 1/2 cups packed brown sugar
1/2 cup melted butter
1 tsp vanilla
1 1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt
Mix first 4 ingredients until blended. Stir together dry ingredients in a separate bowl. Add to batter mixture. Mix just until blended. Spread into a 9×13″ pan (batter will be thick). Bake at 350 F for about 15-20 minutes. Cool. It takes about half a pan to make the Blondie layer in the cheesecake recipe. Use the other have to bribe your kids to clean the house.
There you have it. A mountain of Pumpkin Sin on a Plate. Enjoy!
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