Jodi's Pumpkin Cheesecake

Here is a cheesecake from my friend Jodi. Jodi says that this cheesecake is always a hit, she thinks it is the ginger snap crust. I think it is Jodi's excellent kitchen skills!

This picture is from Masterpiece Pumpkins, check out their site, I am fascinated!

Crust
1 ½ cups ground gingersnaps
1 ½ cups toasted pecans (about 6 ounces)
¼ cup firmly packed brown sugar
¼ cup ( ½ stick) unsalted butter, melted

Filling
4 8 ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 ½ cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs

1 tablespoon purchased caramel sauce
1 cup sour cream

Preheat oven to 350 degrees.

Finely grind ground cookies, pecans and sugar in food processor. Add melted butter and blend until combined. Press crust mixture onto bottom and sides of 9 inch diameter springform pan with 2 ¾ inch high sides.

If you don't have a spring form pan, the best ones are from Pampered Chef, if you get invited to a party you need to get something! ;)

Using an electric mixer, beat cream cheese and sugar in large mixing bowl until light. Transfer ¾ mixture into small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground all spice to mixture in large mixing bowl and beat until well combined. Add eggs one at a time, beating just until combined.

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. Transfer cheesecake to rack and cool for 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining ¾ cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce lines over cream cheese mixture. Using tip of knife, swirl sauce into cream cheese mixture.

Release pan sides from cheesecake and serve.

If you really want to be fancy, spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake then serve.