Swirled Pumpkin And Caramel Cheesecake Recipe

How to make it

---

• 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.
• ****************************************
• 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, 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.)
• 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.