Caramel Pumpkin Cheesecake Recipe

Cheesecake is a favorite at any house and this Caramel Pumpkin Cheesecake Recipe will be loved by everyone. Make your holiday meal more special with a great holiday twist to cheesecake.INGREDIENTS:

Crust:
1-½ Cups finely crushed gingersnap cookies (30 cookies)
¼ Cup butter or margarine, melted

Filling:
2 Packages (8 oz each) Philadelphia Cream Cheese, Softened
½ Cup Butter, Softened (do not use margarine)
½ Cup Sugar
½ Cup Canned Pumpkin (not pumpkin pie mix)
½ Cup Caramel Topping
3 Tbsp. All Purpose Flour
3 Eggs

Topping:
1 Cup of Cool Whip Whipped Topping
2 Tbsp. Brown Sugar
1 Tsp. Vanilla

DIRECTIONS:

* Heat oven to 350 degrees F.

1. Spray bottom of 9-inch springform pan with Pam cooking spray.

2. Around outside of bottom and side of pan, wrap foil to catch drips.

3. In small bowl, stir crust ingredients until well mixed.

4. Press mixture in bottom of pan.

5. Bake 10 to 12 minutes or until set.

6. In a large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy.

7. Beat in 1/2 cup butter until creamy. Do not overbeat.

8. On low speed, gradually beat in sugar.

9. Add pumpkin; beat until blended.

10. Beat in caramel topping and flour.

11. Beat in eggs, 1 at a time, just until blended.

12. Reduce oven temperature to 325º F.

13. Pour filling into partially baked crust.

14. Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full.

15. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved.

16. Cool in pan on cooling rack 30 minutes.

17. With sharp knife, loosen cheesecake from side of pan.

18. Cover cheesecake; refrigerate at least 8 hours.

19. In 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown.

20. Sprinkle 1/3 cup granulated sugar over almonds and continue cooking.

21. Stir 2 to 3 minutes longer or until sugar is melted and almonds are coated.

22. Spray foil with cooking spray and spread almond mixture on coated foil .

23. Cool 2 to 3 minutes; break apart.

24. In a chilled bowl, medium sized, beat topping ingredients with electric mixer on high speed until soft peaks form.

25. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan.

TO SERVE:
* Cut cheesecake into wedges
* Place on individual dessert plates.
* Top each wedge with whipped cream and almonds.

NUTRITIONAL FACTS (per serving):
Calories 380
Calories From Fat 230
Total Fat 26g
Saturated Fat 15g
Cholesterol 110mg
Sodium 300mg
Sugars 24g
Protein 5g
Carbohydrates 11g
Potassium 125mg
Sodium Extra
Fiber

* Serves 16.