Pumpkin is a food for which
tradition reserves an honored place at the American Thanksgiving table. It's paired up here
with another favorite, cheesecake
for a decadently creamy dessert that's right for any occasion.
Pumpkin Cheesecake
with Caramel
Crust:
1 1/2 cups finely ground
gingersnap cookies
1 1/2 cups toasted pecans,
finely ground
1/4 cup firmly packed
brown sugar
1/4 cup butter, melted
Combine ground cookies,
ground pecans and sugar in bowl; add melted butter and mix until combined.
Press crust mixture onto
bottom and up sides of
a 9-inch diameter springform pan with 2 3/4-inch-high sides.
Set aside.
Filling:
4 (8-ounce) packages cream
cheese, softened
1 2/3 cups granulated
sugar
1 1/2 cups canned solid
pack pumpkin
9 tablespoons heavy cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon purchased
caramel sauce
Preheat oven to 350*F
(175*C).
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, cinnamon and allspice to mixture in large bowl and beat until well combined.
Add eggs one 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 and 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 several hours or overnight.
Bring remaining 3/4 cup
cream cheese mixture to room temperature. Add the 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 the caramel
sauce in lines over cream
cheese mixture. Using tip of knife, swirl caramel sauce
into cream cheese mixture.
Release pan sides from cheesecake and serve.
