Wolfgang Puck’s Upside Down Caramel Pumpkin Cheesecake
10 ounces sugar
4 ounces water
1 tablespoon lemon juice
In a heavy metal saucepan combine the sugar, water, and lemon juice and stir until smooth.
Over high heat cook the sugar to 340 degrees F. The sugar will be a deep caramel color. Pour out into 9-inch cake pan. (Do not spray or grease the pan).
Carefully turn the pan, tilting it, so as to cover the sides and bottom of the pan with caramel.
Cheesecake Base Ingredients
1 pound, 8 ounces of cream cheese, room temperature
3/4 cup sugar
1/2 cup light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon orange zest, chopped fine
5 eggs, room temperature
15 ounces organic canned pumpkin
1/2 cup sour cream
Cheesecake Base Directions
Pre-heat the oven to 325 degrees F.
In mixer fitted with a paddle attachment, on low speed work the cream cheese until smooth.
Add the sugar, brown sugar, cinnamon, ginger and orange zest. Continue to blend on low speed for 2 minutes until smooth. Add the eggs one at a time, and scrape down after each addition. On low speed slowly add the pumpkin and scrape down. Stream in the sour cream and scrape down. Remove from mixer and pour out into prepared cooled caramel pan.
Bake in a hot water bath for 1 hour. Cake will be slightly firm to the touch.
Remove from the oven, cool to room temperature and place in the refrigerator, overnight. Make sure to cool down for at least 4 hours before flipping over. The cake can be made up to 2 days in advance.
To flip over the cake, place a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second. Lift pan off pan and serve own its own or with candied pecans and whipped cream.
Yield: Makes one 9-inch cake