Pumpkin Caramel Cheesecake

Crust:
1 ½ cups gingersnap cookies, finely ground
1 ½ cups toasted pecans, finely ground
¼ cup brown sugar, firmly packed
¼ cup butter, melted

Grind cookies by placing them in a Ziploc bag, sealing and smashing contents with a large blunt object.
Combine ground cookies, ground pecans and sugar in bowl.
Add melted butter and mix until combined.
Press crust mixture into the bottom and sides of a 9” square springform pan with 3” high sides. Set aside.

Filling and Icing:
4 8-oz. packages cream cheese, softened
1 2/3 cups granulated sugar
1 ½ cups canned solid-pack pumpkin
9 Tbl. evaporated milk
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground ginger
4 large eggs, at room temperature
1 Tbl. caramel

Preheat oven to 350 degrees.
Using an electric mixer, beat cream cheese and sugar in a large bowl until light.
Transfer ¾ cup to a small bowl; cover tightly and refrigerate for icing.
Add pumpkin, 4 Tbls. Evaporated milk, cinnamon, allspice, and ginger to mixture in large bowl and beat until well combined.
Add eggs one at a time, beating just until combined.
Pour filling into crust.
Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 65-70 minutes.
Transfer cheesecake to rack and let cool to room temperature.
Cover tightly and refrigerate overnight.
Bring remaining ¾ cup cream cheese mixture to room temperature.
Add the remaining 5 Tbls. Evaporated milk to cream cheese mixture and stir to combine.
Press down firmly on edges of cheesecake to even thickness.
Pour cream cheese mixture over cheesecake, spreading evenly.
Spoon the caramel sauce in lines over the cream cheese mixture.
Using a bamboo skewer, swirl caramel sauce into cream cheese mixture.
Release pan sides from cheesecake.

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