Originally posted by Songberries in the October 2003
What's for Dinner? Thread.
Pumpkin Caramel Cheesecake
2 cups gingersnap crumbs (about 40 cookies, crushed)
2 tbsp. sugar
1/4 cup butter, melted
30 caramels
½ cup evaporated milk
½ cup pecans, chopped
3 8-oz. pkgs. cream cheese, softened
1 ½ cups sugar
1 15-oz. can solid pack pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ginger
½ tsp. ground nutmeg
3 eggs
1 tbsp. vanilla
garnish:
whipped cream
15 caramels, melted
Combine gingersnap crumbs, 2 tblsp. sugar, and
butter. Press on bottom of 10-inch springform pan.
In small saucepan, combine caramels and
evaporated milk. Cook over low heat, stirring
occasionally, until caramels melt and mixture is
smooth. Stir in pecans. Spread over crumb mixture.
Bake in a 325-degree oven for 10 minutes.
Meanwhile, in large bowl, beat cream cheese and
sugar until fluffy. Stir in pumpkin, cinnamon, cloves,
ginger, and nutmeg. Beat in eggs and vanilla. Pour
into prepared crust. Bake in a 325-degree oven
until center is nearly set when gently shaken ---
about one hour and 15 minutes. Cool. Refrigerate
overnight. Garnish with whipped cream. Drizzle
with melted caramels. This is HEAVEN!!!
