swirled pumpkin caramel cheesecake

How To Make swirled pumpkin caramel cheesecake

• 1

  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.
• 2

  Add pump- kin, 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.
• 3

  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.
• 4

  Trans- fer cheesecake to rack and cool 10 minutes.
• 5

  Run small sharp knife around cake pan sides to loosen cheesecake.
• 6

  Cool. Cover tightly and refrigerate overnight.
• 7

  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.
• 8

  Press down firmly on edges of cheesecake to even thickness.
• 9

  Pour cream cheese mixture over cheesecake, spread- ing evenly.
• 10

  Spoon caramel sauce in lines over cream cheese mixture.
• 11

  Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and re- frigerate.)
• 12

  Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
• 13

  Pipe decorative border around cheesecake and serve.
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