Caramel Pumpkin Cheesecake

Ingredients   

Caramel Pumpkin Cheesecake

This is perfect for a fall celebration- I serve it at Thanksgiving and it is a nice change from Pumpkin Pie.  You can substitute graham crackers for the gingersnaps in the crust if you'd like.  This is a winner! Enjoy!

 

 

 

 

 

 

• Crust:
• 1 1/2 C. ground gingersnap cookies
• 1 1/2 C. toasted pecans
• 1/4 C. firmly packed brown sugar
• 1/4 C. (1/2 stick) unsalted butter, melted
• Filling:
• 4 8 oz. pkg. cream cheese, room temperature
• 1 2/3 C. sugar
• 1 1/2 C. canned solid pack pumpkin
• 9 Tbs. whipping cream
• 1 tsp. ground cinnamon
• 1 tsp. ground allspice
• 4 large eggs
• 4 Tbs. purchased caramel sauce
• 1 C. sour cream

                                      

Directions

To make crust, preheat oven to 350 degrees. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

To make filling, using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 C. mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 Tbs. whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust.

Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes.   Cover tightly and refrigerate overnight. Bring remaining 3/4 C. cream cheese mixture to room temperature.

Add remaining 5 Tbs. whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. Can be prepared 1 day ahead.