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Swirled
Pumpkin & Caramel Cheesecake
Crust
1½
cups ground gingersnap cookies
1½ cups toasted pecans (about 6 ounces)
¼ cup firmly packed brown sugar
¼ cup (½ stick) unsalted butter, melted
Filling
4
8-oz. pkgs cream cheese, room temperature
1½ cups sugar
1½ cups canned solid pack pumpkin
9 T. whipping cream
1 t. ground cinnamon
1 t. ground allspice
4 large eggs
4 T. purchased caramel sauce
1 cup sour cream
Crust:
Preheat oven to 350º. 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”-diameter
springform pan with 2¾”-high sides. Filling: Using
electric mixer, beat cream cheese and sugar in large bowl until
light. Transfer ¾ cup mixture to 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 small sharp knife
around cake pan sides to loosen cheesecake. Cool. Cover tightly
and refrigerate overnight. Bring remaining ¾ cup cream cheese mixture
to room temperature. Add remaining 5 tablespoons 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. Cover and refrigerate.) Release pan sides 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. Yield: 10 Servings
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