Spiced Pumpkin Cheesecake with Spicy Caramel Sauce

CHEF
Johnson & Wales Sophomores Claudia Hazelwood and Candice Carter

 

TROPICAL FOODS INGREDIENT

Buffalo Nuts®

PREPARATION TIME
15 minutes

COOKING TIME
45 minutes


SERVINGS:
12

 

INGREDIENTS

CRUST

¾ cup Tropical Food’s Buffalo Nuts®, ground

½ cup ginger snaps, ground

½ cup graham crackers, ground

1 stick butter, melted

1 tbsp. light brown sugar

1/8 tsp. cloves, ground

 

FILLING

3—8 oz. cream cheese

15 oz. canned pumpkin, pureed

3 large eggs

1 cup white sugar

¼ cup honey

½ tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. cloves

1 tbsp. vanilla extract

2 tbsp. flour

 

CARAMEL SAUCE

1 cup sugar

2 tsp. butter

½ cup heavy cream

¼ tsp. cayenne pepper

INSTRUCTIONS
CRUST

Preheat oven to 350 degrees. Grind Tropical Food’s Buffalo Nuts® in a food processor until they are crumbs, but not paste. Combine Buffalo Nuts®, ginger snap crumbs, graham cracker crumbs, light brown sugar, ground cloves and melted butter. Press into prepared individual ramekins or a spring-form pan; set aside.

 

FILLING

Beat cream cheese until smooth. Add pumpkin puree, eggs, sugar, spices, honey, vanilla extract and flour. Beat until well combined and pour into crust. Spread out evenly and place in oven for 45 minutes for individual ramekins or 90 minutes for large spring-form pan, until middle is just set. Remove from the oven and let sit for 15 minutes.

 

CARAMEL SAUCE

Cook sugar in medium saucepan. Add butter, cream, and cayenne pepper to combine. Pour over cooled cheesecake.

 

 

 

 

Tags: Buffalo Nuts, Caramel, cheesecake, fall recipe, johnson & wales, recipe

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