Recipe - Pumpkin Caramel Cheesecake

Prep Time: 45 minutes

Cook Time: 1 hrs 25 min
Cool Time: 30 minutes
Refridgerate: 8 hours

Ready In: 11 hrs 15 mins

Servings: 16

Recipe courtesy of www.recipes.com

Ingredients:

Crust:
1 1/2 cups   finely crushed gingersnap cookies (30 cookies)
1/4 cup butter or margarine, melted
Filling
3 packages cream cheese, softened (8 ounces each)
1/2 cup   butter, softened (do not use margarine)
1 cup   sugar
1 cup   canned pumpkin (not pumpkin pie mix)
1/2 cup   caramel topping
3 tablespoons   Gold Medal® all-purpose flour
3   eggs

Topping:
1 cup   whipping cream
2 tablespoons   brown sugar
1 teaspoon   vanilla

Directions:

	1. Heat oven to 350 degrees F. Spray bottom of 9-inch springform pan with cooking spray. Wrap foil around outside of bottom and side of pan to catch drips. In small bowl, stir crust ingredients until well mixed. Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
	2. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy. Beat in 1/2 cup butter until creamy. Do not overbeat. On low speed, gradually beat in sugar. Add pumpkin; beat until blended. Beat in caramel topping and flour. Beat in eggs, 1 at a time, just until blended. 3. Reduce oven temperature to 325 degrees F. Pour filling into partially baked crust. Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. 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. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
	4. In 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown; sprinkle 1/3 cup granulated sugar over almonds. Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated. Spread almond mixture on sheet of foil sprayed with cooking spray. Cool 2 to 3 minutes; break apart. 5. In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with whipped cream and almonds.