RECIPE: 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.


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 pump-
kin, 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. Trans-
fer 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, spread-
ing 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 re-
frigerate.)
spread sour cream on top or use a pastry bag to make a design on top..