Crust
1 cup fine graham cracker crumbs
1/2 cup gingersnap cookie crumbs (10 cookies)
1/4 cup finely chopped walnuts
2 T. granulated sugar
1/4 t. ground ginger
1/2 cup butter, melted
Filling:
3 8-ounce packages of cream cheese, softened
3/4 cup granulated gugar
1/2 cup packed brown sugar
2 T. cornstarch
1 t. ground cinnamon
1 t. vanilla
1/2 t. allspice or ground nutmeg
1/8 t. ground cloves (optional)
1 15-ounce can pumpkin
1 5-ounce evaporated milk
2 eggs lightly beaten
1 16-ounce carton sour cream
Topping:
1/3 cup granulated sugar
1 t. vanilla
2 T. carmel ice cream topping
Chocolate curls or chocolate leaves
1. For crust:
In a med. bowl combine graham cracker crumbs, gingersnaps, walnuts, the 2 T. sugar and ginger. Stir in melted butter. Press mixture onto the bottom and 2 inches up the sides of a 10-inch springform pan. Bake in a 375 degree overn for 5 minutes.
2. For filling:
In a large bowl beat cream cheese, the 3/4 cup granulated sugar, brown sugar, cornstarch, cinnamon, 1 t. vanilla, nutmeg and cloves with an electric mixer until combined. Beat in pumpkin and milk until smooth. Stir in eggs. Pour filling into crust. Place pan in a shallow baking pan. Bake at 375 degree oven for 55 to 60 minutes or until a 2 1/2 inch area around the outside edge of the cheesecake appears set when gently shaken.
3. For Topping:
In a small bowl combine sour cream, the 1/3 cup sugar and the 1 t. vanilla. Spread evenly over the top of hot cheesecake. Drizzel the caramel topping over the sour cream mixture; with the tip of a knife, carefully swirl the caramel topping. Return cake to oven. Bake 5 minutes.
4. Cool
in pan on a wire rack 15 minutes. Using a sharp knife, loosen the crust from sides of the pan; cool for 30 minutes more. Remove the sides of the pan, cool cheesecake completley on rack. Cover and chill for at least 4 hours before serving. If you like, serve with chocolate curls or leaves.
