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Recipe Tags: Time To Make Course Main Ingredient Preparation Occasion For Large Groups Desserts Eggs Dairy Dinner Party Cheesecake Cheese Brunch Number Of Servings 4 Hours Or Less

Pumpkin Caramel Cheesecake

Creamy pumpkin and ginger snaps--delicious!!

Steps

Heat oven to 350f.
Wrap foil around outside of bottom and side of 9-inch springform pan to catch drips.
Spray bottom of pan with cooking spray.
In small bowl , stir crust ingredients until well mixed.
Press mixture in bottom of pan.
Bake 10 to 12 minutes or until set.
Meanwhile , in large bowl , beat cream cheese with electric mixer on medium speed just until smooth and creamy.
Beat in 1 / 2 cup butter until creamy.
Do not overheat.
On low speed , gradually beat in 1 cup granulated sugar.
Add pumpkin.
Beat until blended.
Beat in caramel topping and flour.
Beat in eggs , one at a time , just until blended.
Reduce oven temperature to 325f.
Pour filling into partially baked crust.
Place springform in large roasting pan.
Pour hot water into roasting pan until one-fourth full.
Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved.
Cool completely in pan.

Ingredients

gingersnap cookies, butter, cream cheese, granulated sugar, canned pumpkin, caramel topping, all-purpose flour, eggs, sliced almonds, whipping cream, brown sugar, vanilla