With a yummy gingersnap cookie crust, this creamy pumpkin cheesecake is just what you need to wow your dinner guests during the autumn season.
Oxmoor House JULY 2004
Process first 4 ingredients in a food processor until finely ground. Add butter; pulse 8 to 10 times or until blended. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan.
Bake at 350° for 20 minutes. Cool completely on a wire rack.
Beat cream cheese at medium speed with an electric mixer until smooth. Add granulated sugar, beating just until blended. Reserve 3/4 cup cream cheese mixture for topping; cover and chill. Add eggs, 1 at a time, to remaining cream cheese mixture, beating just until blended after each addition.
Combine pumpkin, 5 tablespoons whipping cream, and next 3 ingredients; add to cream cheese mixture, beating just until blended. Pour batter into prepared crust.
Bake at 325° for 1 hour and 15 minutes. Turn oven off. Let cheesecake stand in oven, with door closed, 1 hour. Remove from oven, and run a knife around edge of pan, and release sides. Cool on a wire rack. Soften reserved cream cheese mixture; spread evenly over cheesecake. Drizzle caramel topping over cream cheese layer; gently swirl with a knife to create a marbled effect. Cover and chill 8 hours. Store in refrigerator.
Tip: Make sure you don't cut into the cheesecake when swirling the caramel layer.
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