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Swirled Pumpkin & Caramel Cheesecake

Source of Recipe

Chenoa


List of Ingredients


Crust
1-1/2 cups each ground ginger snap cookies, toasted pecans (6 oz.)
1/4 cup each firmly packed brown sugar, unsalted butter or margarine, melted
Filling
4 pkg.(8 oz. each) cream cheese, at room temperature
1-2/3 cups sugar
1-1/2 cups canned solid pack pumpkin
9 tbsp.whipping cream
1 tsp. each ground cinnamon, ground allspice
4 large eggs
4 tbsp. caramel sauce
1 cup sour cream







Recipe


Crust: Heat oven to 350º F. (175º C). 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" diameter spring-form pan with 2-3/4"-high sides.
Filling: Using 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 tbsp. 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 tbsp. 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.
Makes 10 servings.