Tuesday, November 24, 2009

Ultimate Pumpkin Swirl Cheesecake

What I'm bringing to Thanksgiving!

Ultimate Pumpkin Cheesecake

12 ounces gingersnaps
1/2 cup chopped pecans
6 tablespoons melted butter
2 tablespoons brown sugar
Dash of salt

4 (8 ounce) packages cream cheese (full fat, room temp.)
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon vanilla
2 extra large eggs
3/4 cup heavy whipping cream
1 heaping cup fresh pumpkin puree
2 teaspoons pumpkin pie spice (plus some for sprinkling)
1 jar caramel topping
extra chopped pecans
extra crushed gingersnaps

Crush gingersnaps in a food processor (or a ziploc bag). Add chopped pecans, melted butter, brown sugar and salt and pulse (or mix) until combined. Press into a springform pan (9 or 10 in.) Chill for a half hour.

In a large mixing bowl beat cream cheese, sugar and cornstarch. Add vanilla . Blend in eggs one at a time, mixing well after each addition. beat in whipping cream, do not overmix.
Remove 1 1/2 cups pf batter and set aside. Gently blend in pumpkin and spice to remainder of batter.

Remove crust from fridge. Pour 1/2 container of caramel onto crust. Sprinkle with chopped pecans. Gently pour pumpkin batter on top of caramel and pecans. Drop small spoonfuls of plain batter and push slightly down. Swirl mixtures together in a figure 8 until swirls appear.

Place cheesecake in a water bath 1" high. Bake at 350 degree for 1 hour 15 minutes, check, if still soupy then bake an extra 15 minutes. Turn off oven and let cool for atleast 2 hours in the oven. Pour remaining caramel topping on top and crushed gingersnaps on top. Refridgerate for atleast 4 hours.

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