Preparation Time: 3+ hours       Cooking Time: 30 minutes or less        Serves: 10
Category: Dessert       Sub-Category: Cakes        Cuisine: American

 Ingredients:

If you're not keen on using real pumpkin, go ahead and use canned, amount for amount. As seems to be the norm with my recipes, I'll be making a double batch in the pics, but I'll only be listing ingredients for one.

This recipe takes at least a day, because it has to set in the fridge overnight.

Crust:
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Filling:
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice

4 large eggs
2 tbsp caramel sauce
a 9" springform pan

This is Steve. Steve doesn't know it yet, but pretty soon he'll be a delicious cheesecake.