Swirled Pumpkin And Caramel 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.

More Recipes at http://www.massrecipes.com

Yield: 10 Servings




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