1NOTE:I love spice so these measurement are guestimations, you may want to start off with half the amounts and then add more if needed.
2Pre-heat oven to 350 degrees, For the crust crush the gingersnaps and reserve some for the garnish, can do this in food processor or in ziploc bag using a rolling pin Combine all crust ingredients in bowl. Press into bottom and up sides of 10 or 11 inch springform pan. Bake at 350 degrees. for 5 minutes,or until pecans are just slightly toasty. Cool a bit before filling.
3For filling: In a bowl beat cream cheese and sugar until smooth and fluffy. Add spices(to your taste) beat until light in texture. Add pumpkin and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream.
4Pour batter into springform pan over cooled crust. Bake in center of oven until cheesecake is firm to touch and not jiggly in middle about 45 minutes. Cover, and refrigerate for at least 4 hours (overnight is best) Don't freak out with how it looks straight in the the middle as it chills giving it the classic "cheesecake" shape with a ridge around the edge.
5For Caramel Sauce: Put sugars and water in small heavy saucepan. Bring to a boil over medium heat.Boil approx. 4 minutes until nice caramel color. DO NOT overcook or it will burn and will have to start over. Remove from heat,add cream,salt,and butter and stir until well blended. Let cool for about 5 minutes then add vanilla extract. Cool completely before pouring on cheesecake slices.
6This can store in refrigerator for at least a week or so.
7To roast pecan halves: lay pecans halves on cookie sheet and bake at 350 degrees for about 10-15 minutes until browned.
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