Caramel-Pumpkin Cheesecake With Gingersnap-Pecan Crust

• 12 crisp gingersnaps
• 1 cup all-purpose flour
• 2/3 cup chopped pecans
• 1/3 cup firmly packed light brown sugar
• 1/2 cup butter, softened
• 4 (8-ounce) packages cream cheese, softened
• 1 2/3 cups granulated sugar
• 4 large eggs
• 1 cup canned unsweetened pumpkin
• 8 tablespoons whipping cream, divided
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 3 tablespoons caramel topping

1. Process first 4 ingredients in a food processor until finely ground. Add butter; pulse 8 to 10 times or until blended. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan.
2. Bake at 350u0b0 for 20 minutes. Cool completely on a wire rack.
3. Beat cream cheese at medium speed with an electric mixer until smooth. Add granulated sugar, beating just until blended. Reserve 3/4 cup cream cheese mixture for topping; cover and chill. Add eggs, 1 at a time, to remaining cream cheese mixture, beating just until blended after each addition.
4. Combine pumpkin, 5 tablespoons whipping cream, and next 3 ingredients; add to cream cheese mixture, beating just until blended. Pour batter into prepared crust.
5. Bake at 325u0b0 for 1 hour and 15 minutes. Turn oven off. Let cheesecake stand in oven, with door closed, 1 hour. Remove from oven, and run a knife around edge of pan, and release sides. Cool on a wire rack. Soften reserved cream cheese mixture; spread evenly over cheesecake. Drizzle caramel topping over cream cheese layer; gently swirl with a knife to create a marbled effect. Cover and chill 8 hours. Store in refrigerator.
6. Tip: Make sure you don't cut into the cheesecake when swirling the caramel layer.

flour, pecans, brown sugar, butter, cream cheese, granulated sugar, eggs, pumpkin, whipping cream, pumpkin pie spice, ground cinnamon, ground allspice, caramel topping

Taken from www.myrecipes.com/recipe/caramel-pumpkin-cheesecake-with-gingersnap-pecan-crust (may not work)