Pumpkin Cheesecake with Caramel Swirl

By lmeyer

Ingredients

• Crust:
• 1 1/2 cups ground gingersnap cookies
• 1 1/2 cups toasted pecans (about 6 oz.)
• 1/4 cup firmly packed brown sugar
• 1/4 cup (1/2 stick) melted unsalted butter
• Filling:
• 4 8-ounce packages cream cheese, room temp.
• 1 2/3 cups sugar
• 1 1/2 cups canned solid pack pumpkin
• 9 T whipping cream
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 4 large eggs
• 1 T purchased caramel sauce

Preparation

Step 1

For Crust:
Preheat oven to 350 degrees. Finely grind cookies, pecans and sugar in food processor. Add melted butter and blend until combined. Press crust mixture onto botton and up sides of a 9 inch springform pan with 2 3/4 inch-high sides.

For Filling:
Using an electric mixer beat cream cheese and sugar in large bowl until light and fluffy. Transfer 3/4 cup mixture into small bowl, cover tightly and refrigerate to use for topping. Add pumpkin, 4 T 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 (filling will almost fill pan). 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. Run a small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 T whipping cream to mixture and stir until combined. 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 a knife, swirl caramel suace into cream cheese mixture. Can be prepared 1 day ahead. Cover and refrigerate.

Release pan sides from cheesecake.