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Ingredients
- Crust
- 1 1/2 cups ground ginger snaps
- 1 1/2 cups toasted pecans (about 6 oz)
- 1/4 cup firmly packed brown sugar
- 1/4 cup melted butter
- Filling
- 4-8 oz pkgs cream cheese, room temperature
- 1 2/3 cups sugar
- 1 1/2 cups canned solid pack pumpkin
- 9 tbsp whipping cream
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 4 large eggs
- 1 tbs purchased caramel souce
- 1 cup sour cream
Details
Servings 12
Preparation
Step 1
For crust: Preheat oven to 350 degrees. Finely grind ground cookies,pecans and sugar in processor. add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9" diameter spring pan with 2 3/4" sides.
For filling: Using electric mixer, beat cream cheese and sugar in a large bowl until light. Transfer 3/4 cup mixture to small bowl.; cover tightly and refrigerate to use for topping. Add pimpkin, 4 tbs of whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. add eggs 1 at a time, beating until just combined.
Pour filling into crust. Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 75 minutes.
Transfer cheesecake to rack and let cool for 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring 3/4 cu[ cream cheese mixture to room temperature. Add remaining 5 tbsp. of 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 made 1 day ahead. Cover and refrigerate.
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