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Pumpkin Caramel Cheesecake

Lightly grease bottom & side of a 9” (22cm) springform pan. 

Pumpkin Caramel Cheesecake
Melt in saucepan:
  • ½ cup butter or margarine
Remove from heat.
Add and mix well:
  • 2 cups gingersnap crumbs (about 24 cookies)
  • ¾ cup chopped pecans
Press evenly in the bottom of prepared pan. 
In a large bowl, beat until smooth:
  • 3  8oz packages cream cheese, softened
  • 1 cup packed brown sugar
Add and beat well:
  • 1 ½ cups canned pumpkin Pumpkin Caramel Cheesecake batter
  • ½ cup heavy whipping cream
  • ¼ cup maple syrup
  • 3 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 3 teaspoons vanilla extract
Add one at a time, beating on low speed until 
just combined:
  • 4 eggs 
    Pour filling onto crust and spread evenly.
Bake in a 325°F (160°C) oven for about 60 - 70 minutes until center is almost set. Filling may still
wobble in the middle, but will set upon cooling.
Cool for 10 minutes and run knife around inside
edge of pan to allow cheesecake to settle evenly.
Cool completely. 

Chill for at least 6 hours or overnight.   Pumpkin Caramel Cheesecake

Just before serving top with:
  • ½ cup thick caramel ice cream topping
Drizzle in long, thin strands over caramel topping:
  • chocolate ice cream topping - about 1/8 cup

Gently drag a wooden toothpick or skewer through the chocolate drizzle to create a marble effect.

Sprinkle chopped or whole pecans around top edge. 

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