Pumpkin Gingersnap Cheesecake

Pumpkin Gingersnap Cheesecake

 

Crust:

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)

Then add

• 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.

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