Posted by Tara on Monday, November 21st, 2011
Pumpkin Gingersnap Cheesecake
In a food processor or blender add:
1 pound package Gingersnap Cookies
Pulse or blend until cookies are crumbled smooth. Then add:
1 stick real butter – melted
½ cup pecan pieces
1/3 cup brown sugar
Dash of salt
Pulse or blend briefly.
Press into a 9” springform pan. Cover the bottom of the pan, and press crumbs up onto sides of pan too (saving a few for a garnish).
Chill crust while preparing the filling.
Pumpkin Pie filling:
In large mixing bowl cream well:
4 8oz packages cream cheese (room temperature)
2 cups sugar
Scrape sides of bowl and beat some more then add:
1 15 oz can pumpkin (NOT pumpkin pie filling)
4 eggs, one at a time, beating mixture until each egg is blended well.
Next add then blend:
1 teaspoon cinnamon
¼ teaspoon cloves
½ teaspoon nutmeg
Finally add and beat:
¼ cup real whipping cream
Remove crust from fridge.
Pour 1 cup of caramel pieces over crust(Kraft makes these caramel ball pieces, unwrapped).
Add a handful of pecan pieces and sprinkle over caramels.
Pour pumpkin cheesecake filling over caramel and pecans. Smooth on top.
Bake 350 degrees for 1 hour and 15 minutes. Remove from oven and cool on countertop. Best if refrigerated at least 24 hours before serving.
Garnish with caramel sauce, pecans, crushed gingersnaps and a generous dollop of real whipping cream. Eat, Faint, Repeat.