Pumpkin Cheesecake with Caramel Swirl

Ingredients

• CRUST
• 1 ½ cup(s) ground Gingersnap Cookies
• 1 Pecans, toasted (1 ½ Cups 6 ounce )
• ¼ cup(s) brown sugar, firmly packed
• ½ stick(s) Butter, unsalted & melted (¼ Cup stick)
• Filling
• 4 package(s) Cream Cheese, room temperature (8 ounce pkgs)
• + 8 more ingredients
• • 1 ²/₃ cup(s) sugar
  • 1 ½ cup(s) canned solid pack Pumpkin
  • 9 tablespoon(s) Whipping Cream
  • 1 teaspoon(s) ground cinnamon
  • 1 teaspoon(s) ground allspice
  • 4 eggs (large)
  • 1 tablespoon(s) purchased Caramel Sauce
  • 1 cup(s) sour cream

Preparation For Crust: Preheat oven to 350°. Finely grind cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter spring form pan with 2 3/4-inch-high sides. For Filling: Using electric mixer, beat cream c...

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