Pumpkin And Caramel Swirl Cheesecake

Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream

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 (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
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
TIPS FOR BAKING CHEESECAKES:

* Avoid over-beating the cheesecake filling. Over-beating
incorporates additional air and tends to cause cracking on
the surface of the cheesecake.

* Use a springform pan (a pan with removable side and bottom).
Placing the pan on a baking sheet helps to avoid leaks in the
oven.

* Always bake a cheesecake on the center rack of the oven.

* Don't be tempted to open the oven door during the first
30 to 40 minutes of baking, drafts can cause the cheesecake
to fall or form cracks.

* Avoid over-baking. Be aware that baking times are not always
exact, due to variations in ovens. A perfectly baked cheesecake
will be puffed around the edges, yet the center should be
slightly moist and jiggly. Unless otherwise directed by your
recipe, turn the oven off and allow cheesecake to remain in oven,
with the door ajar, for 30 minutes or until center is completely
set. Remove from the oven and cool completely on a wire rack
away from drafts before refrigerating.

* For optimum flavor, serve cheesecake at room temperature.
This takes about 30 minutes.

* Store in the refrigerator up to 4 days, loosely covered.

* Baked plain (minus topping) cheesecakes freeze well for up
to 2 months. Cool completely and wrap tightly in heavy-duty
foil or plastic wrap. To use, thaw frozen cheesecake overnight
in the refrigerator.
http://www.thedailyrecipe.com

Sandy U.


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