Pumpkin Cheesecake

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

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