Ingredients
- Ingredients:
- 18 to 20 gingersnap cookies, about 1 1/2 cups
- 6 ounces peanuts, about 1 1/2 cup
- 1/4 cup light brown sugar
- 1/4 cup butter, melted, 1/2 stick
- 4 (8 ounce) packages cream cheese, room temperature
- 1 2/3 cups granulated sugar
- 1 (15 ounce) can pumpkin
- 4 tablespoons heavy cream
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 4 eggs
- 1 cup sour cream
- 4 ounces cream cheese
- 4 tablespoons heavy cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup prepared caramel sauce
Directions
Directions:
Preheat oven to 350 degrees.
1. Place the gingersnap cookies, peanuts, and sugar in a food processor. Pulse until combined. Add the melted butter and pulse briefly.
2. Press the crumb mixture into the bottom and up the sides (about 1/2 inch) of a 10-inch diameter springform pan using the back of a fork.
3. Use an electric mixer to combine the cream cheese and brown sugar. Beat until fluffy.
4. Add the pumpkin, 4 tablespoons whipping cream, and spices. Mix until combined. Stir in the eggs one at a time.
5. Pour the filling into the pan. Bake for 60 to 75 minutes. The cheesecake will puff and may crack on the sides. The center does not have to be set. Cool the cake on a rack. Run a sharp knife around the side of the pan. Cover with plastic wrap and refrigerate overnight.
6. Use an electric mixer to beat together the sour cream, cream cheese, 4 tablespoons cream, sugar and vanilla until smooth.
7. Spread the topping over the chilled cheesecake and smooth. Drizzle the caramel sauce over the topping making decorative swirls.
8. Chill for at least 30 minutes more.
HELPFUL HINT: To serve the cheesecake, remove it from the refrigerator. Release the sides of the pan. Cut the cheesecake into wedges.
Serves 12 to 16
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Submitted 6/13/05.
Source: internet
Submitted By: Meryl
merstarunicorn11@hotmail.com
Pumpkin Cheesecake with Caramel Swirl Topping