Pumpkin Pie Cheesecake
w/ Toasted Pecan Caramel
10 ounces Keebler club crackers (dry weight)
1/4 cup sugar
6 ounces unsalted butter, melted
3 cups pumpkin puree
1 1/4 teaspoon ginger powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 ½ cups dark brown sugar
2 tablespoons molasses
2 teaspoons vanilla extract
16 ounces room temp cream cheese
2 cups white chocolate chips
1/3 cup heavy cream
4 large eggs, room temp
Extra wide aluminum foil
Hand held mixer
Extra large, round cake pan or roasting pan
Pecan Caramel Sauce
2 cups pecans
1 cup sugar
¼ teaspoon salt
¼ cup water
½ cup heavy cream
1/4 teaspoon vanilla extract
2 tablespoons unsalted butter
Pulse the crackers and sugar in a food processor until coarse crumbs form. Drizzle in the melted butter while pulsing.
Line the bottom of a 10 inch spring form pan with parchment paper and butter sides. Pour crumbs into pan and spread over the bottom and up sides of pan. Press firmly to compact crumbs. Bake at 300 degrees for 15 minutes. Let cool at room temp.
Add pumpkin, ginger, cinnamon, nutmeg, brown sugar, molasses & vanilla in a large bowl, mix and set aside.
Put the white chocolate and cream in a bowl and microwave for 2 minutes. Stir with a wooden spoon for 1 minute, then microwave 30 more seconds. Stir again until completely smooth with no lumps.
Beat the cream cheese until smooth and then add the white chocolate while still hot and beat until smooth again. Add the cream cheese mixture to pumpkin and beat until incorporated. Add the eggs one at a time, scraping the sides after each addition.
Pour into the cooled crust and smooth out the top. Place spring form pan in the center of the aluminum and fold up aluminum up the sides to prevent water from leaking in. Place inside the large round cake pan or roaster and fill with water to about halfway up the spring form pan.
Place oven rack one down from the center position and carefully place roaster pan in the oven. Bake at 300 degrees for 1 hour and 45 minutes, until the center is just a little wobbly. Remove and let cool 15 minutes in the hot water bath. Remove from hot water bath and let cool completely. Place in refrigerator for at least 8 hours. Remove from pan and place on a cake plate.
Pecan Caramel Sauce
Place pecans on cookie sheet and toast in oven at 400 degrees until golden brown.
Add sugar, salt and water to a small sauce pan and heat over med-low until clear/dissolved. Do not stir.
Turn heat up to medium-high and cook until liquid starts to become a pale amber color. Remove from heat immediately or it will burn quickly.
Add cream and butter and stir. Place on low heat and whisk continuously for about two minutes. Remove from heat, stir in vanilla and pour into a bowl to cool.
Pour cooled caramel over pumpkin cheesecake and sprinkle with toasted pecans. Serve cold with whipped cream.