Pumpkin-Caramel Cheesecake

Name: Pumpkin-Caramel Cheesecake
Prep time: 45 min
Yield: 16
Ingredients: 1 1/2 cups finely crushed gingersnap cookies (30 cookies); 1/4 cup butter or margarine, melted; 3 packages (8 oz each) cream cheese, softened; 1/2 cup butter, softened (do not use margarine); 1 cup granulated sugar; 1 cup canned pumpkin (not pumpkin pie mix); 1/2 cup caramel topping; 3 tablespoons all-purpose flour; 3 eggs; 1/2 cup sliced almonds; 3 tablespoons granulated sugar; 1 cup whipping cream; 2 tablespoons brown sugar; 1 teaspoon vanilla

Pumpkin-Caramel Cheesecake was pinched from <a href="http://www.pillsbury.com/recipes/pumpkin-caramel-cheesecake/807b96c9-a09e-4e9b-b7c3-219efbef82a8" target="_blank">www.pillsbury.com.</a>

"Pumpkin...gingersnaps...caramel. Fabulous flavors of fall are featured in an irresistible cheesecake. Servings # 16..."

INGREDIENTS

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1 1/2 cups finely crushed gingersnap cookies (30 cookies)

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1/4 cup butter or margarine, melted

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3 packages (8 oz each) cream cheese, softened

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1/2 cup butter, softened (do not use margarine)

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1 cup granulated sugar

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1 cup canned pumpkin (not pumpkin pie mix)

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1/2 cup caramel topping

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3 tablespoons all-purpose flour

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3 eggs

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1/2 cup sliced almonds

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3 tablespoons granulated sugar

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1 cup whipping cream

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2 tablespoons brown sugar

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1 teaspoon vanilla

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