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Swirled Pumpkin And Caramel Cheesecake
** Crust **
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 oz's)
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
DIRECTIONS: 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
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Margaret Ball
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