Dulce De Leche–Pumpkin Cheesecake With Candied Almonds
- CRUST:
- 2 (5.3-oz.) packages pure butter shortbread cookies
- 1/2 cup sliced almonds
- 1/4 cup butter, melted
- FILLING:
- 4 (8-oz.) packages cream cheese, softened
- 1 cup sugar
- 1/2 cup canned dulce de leche
- 4 large eggs
- 1 (15-oz.) can pumpkin
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- CANDIED ALMONDS:
- 1 egg white
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups sliced almonds
- Parchment paper
- TOPPING:
- 3/4 cup whipping cream, divided
- 1 tablespoon powdered sugar
- 1/2 cup canned dulce de leche
- Prepare Crust: Preheat oven to 350u0b0. Process shortbread cookies and almonds in a food processor 30 seconds or until finely ground. Place in a medium bowl; stir in melted butter. Press mixture onto bottom of a 9-inch springform pan coated with cooking spray.
- Bake at 350u0b0 for 12 minutes. Cool in pan on a wire rack. Reduce oven temperature to 325u0b0.
- Prepare Filling: Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add dulce de leche, beating at low speed until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Add pumpkin and next 3 ingredients, beating at low speed until just blended. Pour batter into prepared crust.
- Bake at 325u0b0 for 1 hour and 15 minutes or until almost set. Turn off oven. Let cheesecake stand in oven, with door partially open, 30 minutes. Remove cheesecake from oven, and gently run a knife around edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool on a wire rack 1 hour. Cover and chill at least 8 hours.
- Meanwhile, prepare Candied Almonds: Preheat oven to 300u0b0. Whisk egg white, sugar, and cinnamon until foamy. Fold in almonds until coated. Spread almonds in a single layer on a parchment paper-lined baking sheet.
- Bake at 300u0b0 for 26 to 28 minutes or until golden brown. Cool completely on pan (about 30 minutes). Remove almonds from parchment paper, and break into small pieces.
- Prepare Topping: Beat 1/2 cup whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Transfer chilled cheesecake to a serving plate. Spread topping over cheesecake.
- Combine 1/2 cup dulce de leche and remaining 1/4 cup whipping cream in a small saucepan. Cook over low heat, stirring constantly, 4 minutes or until smooth. Drizzle dulce de leche sauce over topping, and sprinkle with Candied Almonds. Serve immediately.
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Taken from www.myrecipes.com/recipe/pumpkin-cheesecake-candied-almonds (may not work)