What an amazing cheesecake. I got the recipe from none other that the The Pioneer Woman. I can't wait to get her cookbook..... woot woot. Anyway, I did change the crust a little after reading some comments by people who tried the recipe out already. I didn't pour the carmel over the crust before adding the cheesecake filling for fear it would caramelize and become to hard. I also didn't pour the carmel over the top of the cheesecake but instead I slowly swirled it into the cheesecake before I baked it. I do this with my amaretto cheesecake and I like the way it looks and tastes. Everyone loved this cheesecake and I'll definitely be making it again.



Crust:
12 ounces storebought gingersnaps
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar
Dash of salt

Filling:
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons heavy cream
1 jar caramel topping
halved pecans
Extra crushed gingersnaps

In a food processor (or large ziplock bag) crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.

Remove crust from fridge. Gently pour cheesecake filling in pan. Pour 3/4 cup of caramel topping on top and slowly swirl into the cheesecake, being careful not to disturb the crust. You also don't want to over mix the carmel into the cheesecake. Then take the pecans and place around the edge of the pan and then slowly drizzle carmel over the pecans. Place pan in a water-bath and bake at 325 degrees for 1 hour 45 minutes, or until no longer soupy. I also check the internal temperature with a thermometer to make sure it reads 150. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes. Chill cheesecake for another four hours or overnight.

It's pumpkin time!!! The pumpkin is an amazing vegetable. It's been around for 7000 years and originated in central America but now is grown all over the world. When the early settlers were introduced to the pumpkin they used to hollow it out and fill it with milk, honey, and spices, and bake it. This was how the pumpkin pie was born. I like everything pumpkin but I really love pumpkin pancakes. I bought the halloween molds at Williams Sonoma and even though they are a pain to use they make these pancakes taste even better.

Ingredients:
1 cup all-purpose flour
1 Tbsp sugar
dash of salt
2 tsps baking soda
1 cup milk
2 Tbsps vegetable oil
1 egg
1/2 tsp cinnamon
1/2 cup canned pumpkin
1/2 cup sour cream

Combine all ingredients. Batter will be lumpy. Spray grill with cooking spray. Bake pancakes on grill using medium heat until bubbles rise to the surface and edges are brown. Turn and bake until golden brown. Serve with Honey-Pecan butter. Serves two.

Honey-Pecan Butter:
1/2 cup pecans
1/2 cup butter
1/4 cup honey

Spread pecans on baking sheet and toast in 350 degree oven for 8 minutes. Chop nuts in food processor or blender. Beat butter and honey together until smooth. Add pecans. Serve with Pumpkin Pancakes. Makes one cup.

I got this from my friend Cindy. She is such a wonderful cook. She uses the freshest ingredients, usually from her garden, and it makes for the most amazing dinners. After her wonderful dinner yesterday she brings out this amazing cheesecake. I couldn't wait to make it for myself because having just one piece just wasn't working for me.

From Rocking V Cafe Kanab, Utah
Makes a 9 or 10 inch cheesecake, 12 servings

Crust
2 cups crushed graham crackers
1/2 cup melted butter
1/2 cup chopped pecans

Filling
1 1/2 pounds (24 Ounces) softened cream cheese
1 cup sugar
3 eggs
1/2 teas salt
2 table vanilla extract
1/4 cup amaretto, or other almond flavored liqueur
3 cups sour cream
1 cup prepared caramel topping
1 cup pecan halves
whipped cream for garnish

For the crust, preheat the oven to 350 degrees F. In medium bowl mix the ingredients together and press into the bottom of 9 or 10 inch springform cake pan. Bake 8 minutes. Cool while preparing the filling, and turn the oven down to 325.

For the filling, in a large bowl, whip the cream cheese until smooth. Beat in the sugar. Add the eggs and beat until smooth. Add salt, vanilla extract, and amaretto, again beating until smooth. Beat in the sour cream until just blended. Pour into the crust. Gently stir 3/4 cup caramel topping into the top half of the cheesecake, being careful not to lift the graham crust into the mixture. Arrange pecan halves around the edges of the pan. Drizzle remaining 1/4 cup caramel syrup over the pecan halves.

Bake for 50 minutes, then shut off the oven and leave the cheesecake in it for 1 hour. Cool the cheesecake on the countertop for another hour, then refrigerate for 6 hours. Remove the springform ring. Place the cheesecake in the freezer for 30 minutes before serving.

Serve with a dollop of whipped cream. Stays fresh up to 3 or 4 days in refrigerator.