Pumpkin Cheesecake (with caramel swirl)
INGREDIENTS
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1 cup fine graham cracker crumbs (9 crackers)
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1/2 cup fine gingersnap cookie crumbs (10 gingersnap cookies)
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1/4 cup finely chopped walnuts
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2 tablespoons granulated sugar
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1/4 teaspoon ground ginger
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1/2 cup butter, melted
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3 8 - ounces packages cream cheese, softened
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3/4 cup granulated sugar
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1/2 cup packed brown sugar
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2 tablespoons cornstarch
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1 teaspoon ground cinnamon
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1 teaspoon vanilla
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1/2 teaspoon ground nutmeg or ground allspice
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1/8 teaspoon ground cloves (optional)
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1 15 - ounce can pumpkin
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1 5 - ounce can (2/3 cup) evaporated milk
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2 eggs, lightly beaten
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1 16 - ounce carton dairy sour cream
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1/3 cup granulated sugar
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1 teaspoon vanilla
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2 tablespoons caramel ice cream topping
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Chocolate curls or chocolate leaves (optional)
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