CRUST
1 -1/2 cups crushed graham crackers
1/4 cup sugar
6 tablespoons unsalted butter, melted
FILLING
3-8 ounce pkgs cream cheese, at room temperature
1 cup sugar
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg, freshly grated if possible
1-1/4 cup pumpkin puree
5 large eggs
1/2 cup heavy cream
CARAMEL SAUCE
1/2 cup butter
1/2 cup brown sugar
1/4 cup milk
1/2 teaspoon vanilla extract
dash of salt
SWEETENED WHIP CREAM
1 cup heavy cream
1/2 teaspoon granulated sugar
1/2 teaspoon vanilla extract
1 -1/2 cups crushed graham crackers
1/4 cup sugar
6 tablespoons unsalted butter, melted
FILLING
3-8 ounce pkgs cream cheese, at room temperature
1 cup sugar
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg, freshly grated if possible
1-1/4 cup pumpkin puree
5 large eggs
1/2 cup heavy cream
CARAMEL SAUCE
1/2 cup butter
1/2 cup brown sugar
1/4 cup milk
1/2 teaspoon vanilla extract
dash of salt
SWEETENED WHIP CREAM
1 cup heavy cream
1/2 teaspoon granulated sugar
1/2 teaspoon vanilla extract
Crust:
· In a small bowl, combine the crumbs and sugar; add butter and blend well.
· Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
· Refrigerate 30 minutes.
Filling:
· In a bowl, beat cream cheese until smooth.
· Add sugars and spices, beat until light in texture.
· Add pumpkin puree and mix until just blended.
· Stir in eggs one at a time, scraping sides of bowl after each addition.
· Stir in cream.
· Pour batter into crust, and put cake pan in a roasting pan.
· Add hot water to roasting pan halfway up sides of cake pan.
· Bake in center of oven until cheesecake is firm to touch and slightly puffed, about 50 minutes.
· Let cheesecake cool on a wire rack for about 45 minutes.
· Cover, and refrigerate for at least 4 hours.
· When cheesecake is completely chilled, lower pan into a hot water bath for 2-3 min. to loosen the crust.
· Invert a large, flat plate on top of cheesecake; invert pan, and remove.
· Put a second plate on bottom of cheesecake, and turn it right side up.
Caramel Sauce:
· Put all ingredients except vanilla in small saucepan with heavy bottom.
· Bring to boil over medium heat.
· Boil 4 minutes.
· Remove from heat, let cool approximately 5 minutes then stir in vanilla extract.
Sweetened Whipped Cream:
· Whip cream on high with an electric mixer.
· When cream begins to thicken and form soft peaks add sugar and vanilla.
· Mix until cream has firm peaks.
Garnish:
· Pipe sweetened whipped cream on top of cheesecake.
· Sprinkle top with reserved crumbs
· Drizzle with caramel sauce
