Pumpkin cheesecake with caramel swirl

10 Servings

Ingredients

Quantity Ingredient
1½ cup Gingersnap cookie crumbs
6 ounces Pecans, toasted
¼ cup Brown sugar
¼ cup Butter, melted
32 ounces Cream cheese
1⅔ cup Sugar
1½ cup Pumpkin, canned
9 tablespoons Heavy cream
1 teaspoon Cinnamon
1 teaspoon Allspice
4 larges Eggs
1 tablespoon Caramel sauce
1 cup Sour cream

Directions

CRUST

FILLING

TOPPING

FOR CRUST: Preheat oven to 350F.

Finely grind cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9in. diameter springform pan with 2 3/4in sides.

FOR FILLING: Using electric mixer beat cream cheese and sugar until light Transfer ¾ c mixture to small bowl cover tightly and refrigerate to use for topping. Add pumpkin, 4 Tbsp whipping cream, cinnamon and allspice to cheese mixture 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 cake to rack and cool 10 minutes. Run small knife around cake pan sides to loosen cake. Cool. Cover tightly and refrigerate overnight.

TOPPING: Bring remaining 3/4c cream cheese mixture to room temp. Add remaining 5 Tbsp. whipping cream and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cake, spreading evenly. Spoon caramel sauce in lines over topping. Using tip of knife swirl caramel sauce into cream cheese. Release sides of pan from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using) Pipe decorative border around cheesecake and serve. I use the caramel sauce with the squirt tip to make lines on top, then I pull a toothpick up and down in the opposite direction to create a web effect. I have never used the sour cream border and it still tastes great!!

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