Ingredients
Units
Scale
- Smucker’s All Natural Salted Caramel Sauce, for drizzling
- Smucker’s All Natural Hot Fudge, for drizzling
Crust:
- 4 sheets of graham crackers, crumbled
- 2 tablespoons plus 1 tablespoon butter, melted
For Cheesecake:
- 2 lbs. cream cheese, at room temperature
- 1 cup superfine sugar
- 4 large eggs
- 1 teaspoon finely grated lemon zest
- 3 teaspoons vanilla extract
- 1/2 cup sour cream
For Pumpkin Swirl:
- 3/4 cup 100% Pure Pumpkin Puree
- 3 tablespoons heavy cream
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Candied Walnuts:
- 1 egg white
- 1 cup walnuts
- 1/2 cup sugar
Instructions
- Preheat the oven to 350 degrees F. Brush the side and bottom of a 9-inch spring form pan with about 1 tablespoon melted butter. Set aside.
- In a small bowl, combine graham crackers and 2 tablespoons melted butter. Fit to the bottom of the prepared spring form.
- Beat the cream cheese in a stand mixer with the whisk attachment until very smooth. Gradually add the sugar and beat on medium speed until the sugar has dissolved. Add the eggs, one at a time, beating just until incorporated. Be sure to scrape down the sides of the bowl after each addition. Add the lemon zest and vanilla and beat just until incorporated. Remove the bowl from the mixer and stir in cream and sour cream with a wooden spoon. Pour the batter into the prepared pan.
- In a separate smaller bowl, whisk pumpkin puree with heavy cream and spices.
- Drop spoonfuls of the pumpkin batter on top of the cheesecake. Then taking a knife, run the dollops of pumpkin puree throughout the batter and swirl.
- Place the cheesecake onto a baking sheet and at 500 degrees F. for 10 minutes. Reduce the oven temperature to 200 degrees F. and leave the oven door open until the temperature has reduced. Bake until the cheesecake’s perimeter is set, but the center jiggles when the pan is tapped, about 1 hour. Turn off the heat and let the cheesecake rest in the oven for about 1 hour. Transfer to a wire rack and let the cheesecake cool to room temperature before covering with cling film and refrigerating until chilled, about 4 hours.
- To prepare the candied walnuts, whisk egg white until frothy and toss the walnuts in with it. Spoon the walnuts out into a separate bowl and toss with sugar. Place the nuts on a parchment lined baking sheet and bake for 30 minutes at 350 degrees F.
- Slice the cheesecake and serve each slice with a generous drizzle of Smuchers All Natural Salted Caramel Sauce & Hot Fudge. Top with fresh whipped cream if desired. Serve & Enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 hour
