Ingredients

Crust:
3 c. Ground ginger snap cookies
1-1/2 c. Ground whole cashews
1 c. Firmly packed brown sugar
1 c. Unsalted butter (1/2 stick)

Filling:
6 – 8 oz. pkgs Cream cheese, room temperature
3-1/4 c. Sugar
3 c. Canned Solid Pack Pumpkin
8 oz. Whipping Cream
2 tsp. Ground Cinnamon
2 tsp. Ground All-Spice
5 Lg. Eggs or equivalent Egg Beaters
1 c. Sour Cream
1/2 c. Caramel Sauce

Method

For The Crust:
Finely grind the cookies, cashews and brown sugar in food processor.
Add melted butter and blend until combined.
Press crust mixture into 9″ x 12″ x 3″ casserole or lasagna dish, building up the base and sides evenly to approx. 5/16″ thick.
Note: add an additional 1/4 c. melted butter to mixture if difficult to form.
(Preheat oven to 350 degrees)

For The Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 1 cup to small bowl; cover tightly and refrigerate to use as topping.
Add pumpkin, 4 oz. whipping cream, ground cinnamon and ground allspice to mixture in bowl and beat until well combined.
Add sour cream and eggs slowly, beat until well combined.
Pour filling into crust.

Place in preheated 350 degree oven. Bake until cheesecake puffs, top is lightly browned and center barely moves when shaken (approx. 1-1/4 hours).

Remove from oven and cool 15 minutes. Run sharp paring knife around perimeter of cheesecake.
Continue to cool for 30 minutes, then refrigerate overnight.

Prior to serving:
Bring remaining 1 cup of refrigerated cream cheese mixture to room temperature.
Add remaining whipping cream and stir to combine well.
Pour mixture over cheesecake and spread evenly.
Spoon caramel sauce in thin lines over top of cheesecake.

To serve:
Refrigerate for 30 minutes. Slice into 3″ squares to serve. Makes 12 servings.