mrs.ruffus posted 1/11/98
PUMPKIN CHEESECAKE WITH CARAMEL SWIRL
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 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
1 tablespoon (about) purchased caramel sauce
1 cup sour cream
For Crust: Preheat oven to 350 deg. F. Finely grind ground
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.
For 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.
10 servings