Caramel Swirled Pumpkin Cheesecake
Omg i have died and gone to heaven.. This is so good. A friend makes these and brings them as hostess gifts.. I finally talked her out of the recipe. Yes, i asked her if i could share it here. This is a keeper in our family. Time does not include the overnight chilling
Steps
Crust: preheat oven to 350 degrees.
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.
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 tempe.
Ingredients
gingersnap cookies, pecans, brown sugar, unsalted butter, cream cheese, sugar, canned solid-pack pumpkin, whipping cream, ground cinnamon, ground allspice, eggs, caramel sauce, sour cream