Swirled Pumpkin and Caramel Cheesecake
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter, melted
32 ounces cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons caramel sauce
1 cup sour cream
Crust: Preheat oven to 350ºF. 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.
Filling: Using electric mixer, beat cream cheese and sugar in large
bowl until light. Transfer 3/4 cup mixture to small bowl; cover
tightly and refrigerate to use for topping. Add pumpkin, 4
tablespoons 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 3/4 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
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