SWIRLED PUMPKIN AND CARAMEL CHEESECAKE  

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INGREDIENTS:  
** 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  

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  
Categories: Desserts, Thanksgiving, Pumpkin