Directions: |
Directions:For Crust: Preheat oven 350. Finely grind ground cookies, pecans and sugar in processor.
Add melted butter and blend until combined. Press crust mixture onto bottom and up sides
Of 9” diameter spring-form pan with 2 ¾” high sides.
For filling: Using electric mixer, beat cream cheese and sugar in large bowl until light.
Transfer ¾ cup mixture to small bowl: cover tightly and refrigerate to use for topping.
Add pumpkin, 4 Tbsp whipping cream, ground cinnamon and allspice to mixture in
large bowl and beat until well 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 10 minutes. Run small knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and
refrigerate overnight.
Following day: Bring remaining ¾ cup cream cheese mixture to room temperature.
Add remaining 5 Tbsp 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 in lines over cream
cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (don’t stir before using). Pipe decorative border around cheesecake and serve.
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