- 1 cup fine graham cracker crumbs (9 crackers)
- 1/2 cup fine gingersnap cookie crumbs (10 gingersnap cookies)
- 1/4 cup finely chopped walnuts
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground ginger
- 1/2 cup butter, melted
- 3 8 ounces packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon ground nutmeg or ground allspice
- 1/8 teaspoon ground cloves (optional)
- 1 15 ounce can pumpkin
- 1 5 ounce can (2/3 cup) evaporated milk
- 2 eggs, lightly beaten
- 1 16 ounce carton dairy sour cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
- 2 tablespoons caramel ice cream topping
- Chocolate curls or chocolate leaves (optional)
For crust: 1. In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, walnuts, the 2 tablespoons granulated sugar and ginger. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of a 10-inch springform pan. Bake in a 375 degrees F oven for 5 minutes (do not allow crust to brown). Set aside.
For filling: 2. In a large mixing bowl, beat cream cheese, the 3/4 cup granulated sugar, brown sugar, cornstarch, cinnamon, the 1 teaspoon vanilla, nutmeg and cloves (if you like) with an electric mixer until combined. Beat in pumpkin and milk until smooth. Stir in eggs. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in the 375 degrees F oven for 55 to 60 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
Meanwhile for topping: 3. In a small bowl, combine sour cream, the 1/3 cup granulated sugar and the 1 teaspoon vanilla. Spread evenly over the top of hot cheesecake. Drizzle the caramel topping over the sour cream mixture; with the tip of a knife, carefully swirl the caramel topping. Return cheesecake to the oven. Bake for 5 minutes more.
4. Cool in pan on a wire rack for 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 completely on rack. Cover and chill for at least 4 hours before serving. If you like, serve with chocolate curls or leaves.