Caramel Swirled Pumpkin Cheesecake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 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 unsalted butter, melted
• 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

Recipe

• 1 crust: preheat oven to 350 degrees.
• 2 finely grind crushed cookies, pecans and sugar in processor.
• 3 add melted butter and blend until combined.
• 4 press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• 5 filling: using electric mixer, beat cream cheese and sugar in large bowl until light.
• 6 transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
• 7 add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.
• 8 add eggs 1 at a time, beating just until combined.
• 9 pour filling into crust (filling will almost fill pan).
• 10 bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
• 11 transfer cheesecake to rack and cool 10 minutes.
• 12 run small sharp knife around cake pan sides to loosen cheesecake.
• 13 cool.
• 14 cover tightly and refrigerate overnight.
• 15 bring remaining 3/4 cup cream cheese mixture to room temperature.
• 16 add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.
• 17 press down firmly on edges of cheesecake to even thickness.
• 18 pour cream cheese mixture over cheesecake, spreading evenly.
• 19 spoon caramel sauce in lines over cream cheese mixture.
• 20 using tip of knife, swirl caramel sauce into cream cheese mixture.
• 21 (can be prepared 1 day ahead. cover and refrigerate.) release pan sides from cheesecake.
• 22 spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
• 23 pipe decorative border around cheesecake and serve.