How to Make a Pumpkin Cheesecake with Home-Made Caramel Topping

This is a beutiful and flavorful cheesecake pie with a layer of pumpkin and sweet caramel for the holiday season.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• For the Crust
• 1 1/2 cups crushed gingersnap cookies
• 1 1/2 cups toasted nuts (pecans, walnuts, etc.)
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter
• For the Filling
• 32 ounces of cream cheese
• 1 2/3 cups sugar
• 1 1/2 cups canned pumpkin
• 9 tablespoons whipping cream
• 1 tsp vanilla
• 1 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1/4 tsp. alspice
• 1/2 tsp salt 4 large eggs
• 1 tablespoon purchased caramel sauce
• For the Caramel Sauce
• 1 cups water
• 1 tablespoons butter
• 1.5 tablespoons brown sugar
• 1 tablespoons cornstarch
• 1.5 tablespoons water

1. The Crust: Preheat oven to 350°F. Place nuts and cookies in food processor and blend to powder. Add butter and blend until combined. Press crust mixture into a greased 9" pie tin.
2. The Filling: Put cream cheese, whipping cream and sugar into a large bowl. Beat with electric mixture until well combined. Put about 3/4 cup of the mixture into small bowl and refrigerate. Add the pumpkin, eggs, vanilla, salt and spices to mixture in large bowl and beat until well combined.
3. Pour the filling into the crust. Be careful not to collapse the edges. Bake until top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Cover and refrigerate overnight.
4. The Caramel Sauce: In a small cold saucepan, combine 2 cups water, butter, and brown sugar. Add this to heat bring to a boil, and remove from heat.
5. In a small cup, mix together cornstarch and 3 tablespoons water. Stir the mixture into sauce. Cook over medium heat and heat for 5 minutes. Remove from heat and allow it to cool to room temperature.
6. Bring remaining cream cheese mixture up to room temperature. Pour cream cheese mixture over cheesecake, spreading evenly.
7. Spoon the caramel sauce in lines over cream cheese mixture. Using the tip of a knife, swirl the caramel sauce into cream cheese mixture.