Pumpkin-Orange Cheesecake

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CRUST

FILLING

TOPPING

Note: Caramel topping can be store-bought or made youself in advance. The home-made version is much more tasty and doesn't take too much time.

Flaked salt crystals make a great garnish to the edge and add a depth of flavor. I prefer FalkSalt, the Chipotle flavor adds a spicy note to the sweetness!

  1. Make crust: Preheat oven to 350°. Whirl crackers in a food processor until finely ground. Whirl 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, mix in 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 springform pan with foil, pressing it 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 1/4 hours. Let cheesecake cool on a rack 1 hour, then chill until cold, at least 5 hours.
  4. Whisk caramel topping and table salt in a bowl and spoon over cheesecake. Arrange pecans around rim and sprinkle flaked salt over pecans.

Recipe Tip! For a crack-free cheesecake, mix the filling just until it's smooth and blended--no more. (Too much air in the mixture will make it deflate, and then crack, in the oven.)

Makes about 16 small servings