Pumpkin Cheesecake with Caramel Swirl Recipe | Epicurious.com
"The 1990s opened with American cooks finding their way back to some of the foods and flavors of our country's beginning, then modifying them with new knowledge gained over time. Cheesecakes have been around for centuries, but they've never been more popular in the United States than they are right now. Pumpkin, too, is a New World food for which tradition reserves an honored place at any Thanksgiving table. We've teamed up these old favorites with luscious caramel in a creamy dessert that's right in step with the times...."
INGREDIENTS
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1 1/2 cups ground gingersnap cookies
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1 1/2 cups toasted pecans (about 6 ounces)
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1/4 cup firmly packed brown sugar
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1/4 cup (1/2 stick) unsalted butter, melted
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4 8-ounce packages cream cheese, room temperature
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1 2/3 cups sugar
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1 1/2 cups canned solid pack pumpkin
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9 tablespoons whipping cream
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1 teaspoon ground cinnamon
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1 teaspoon ground allspice
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4 large eggs
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1 tablespoon (about) purchased caramel sauce
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1 cup sour cream
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