PUMPKIN AND CARAMEL SWIRL 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, Seasonal