1 cup fine graham cracker crumbs (14 crackers)
1/2 cup fine gingersnap cookie crumbs (10
1/4 cup finely chopped walnuts
2 T. sugar
1/4 tsp. ground ginger
1/2 cup butter, melted
3 8 oz. pkg cream cheese, softened
3/4 cup sugar
1/2 cup brown sugar
2 T. cornstarch
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. ground nutmeg or ground allspice
1/8 tsp. ground cloves (optional)
1 15 oz. can pumpkin
1 5 oz. can evaporated milk (2/3 cup)
2 eggs, lightly beaten
1 16 oz. sour cream
1/3 cup sugar
1 tsp. vanilla
2 T. caramel ice cream topping
In a medium bowl combine graham cracker crumbs, gingersnap crumbs, walnuts, 2 T. sugar and 1/4 tsp. ground ginger. Stir in melted butter.
Press crumb mixture onto the bottom and 2 inches up the sides of a 10 inch springform pan.
Bake at 375° for 5 minutes (do not allow crust to brown)
In a large mixing bowl beat cream cheese, 3/4 cup sugar, brown sugar, cornstarch, cinnamon, 1 tsp. vanilla, nutmeg and cloves (if you like) with an electric mixter until combined. Beat in pumpkin and milk until smooth. Stir in eggs. Pour filling into crust lined pan. Place springform pan in a shallow baking pan. Bake at 375° for 55 to 60 minutes or until a 2-1/2 inch area around the outside edge of the cheesecake apprears set when gently shaken.
In a small bowl combine sour cream, the 1/3 cup sugar and the 1 tsp. vanilla. Spread evenly over the top of hot cheesecake. Drizzle the caramel topping over the sour cream mixture, with the tip of a knife, carefully swirl the caramel topping. Return cheesecake to oven. Bake 5 minutes more.
COOL in pan on a wire rack for 15 minutes. Using a sharp knife, loosen the crust from the sides of the pan. Cool for 30 minutes more. Remove the side of the pan, cool cheesecake completely on rack. Cover and chill for at least 4 hours.