Ingredients

• 1  cup fine graham cracker crumbs (14 crackers)
• 1/2  cup fine gingersnap cookie crumbs (10 gingersnap cookies)
• 1/4  cup finely chopped walnuts
• 2  tablespoons granulated sugar
• 1/4  teaspoon ground ginger
• 1/2  cup butter, melted
• 3  8-ounce packages cream cheese, softened
• 3/4  cup granulated sugar
• 1/2  cup packed brown sugar
• 2  tablespoons cornstarch
• 1  teaspoon ground cinnamon
• 1  teaspoon vanilla
• 1/2  teaspoon ground nutmeg or ground allspice
• 1/8  teaspoon ground cloves (optional)
• 1  15-ounce can pumpkin
• 1  5-ounce can (2/3 cup) evaporated milk
• 2  eggs, lightly beaten
• 1  16-ounce carton dairy sour cream
• 1/3  cup granulated sugar
• 1  teaspoon vanilla
• 2  tablespoons caramel ice cream topping
•   Chocolate curls or chocolate leaves (optional)

Directions

1. For crust: In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, walnuts, the 2 tablespoons granulated sugar and ginger. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of a 10-inch springform pan. Bake in a 375 degree F. oven for 5 minutes (do not allow crust to brown). Set aside.

2. For filling: In a large mixing bowl, beat cream cheese, the 3/4 cup granulated sugar, brown sugar, cornstarch, cinnamon, the 1 teaspoon vanilla, nutmeg and cloves (if you like) with an electric mixer until combined. Beat in pumpkin and milk until smooth. Stir in eggs. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in a 375 degree F. oven for 55 to 60 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

3. Meanwhile for topping: In a small bowl, combine sour cream, the 1/3 cup granulated sugar and the 1 teaspoon vanilla. Spread evenly over the top of hot cheesecake. Drizzle the caramel topping over the sour cream mixture; with the tip of a knife, carefully swirl the caramel topping. Return cheesecake to the oven. Bake for 5 minutes more.

4. Cool in pan on a wire rack for 15 minutes. Using a sharp knife, loosen the crust from sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving. If you like, serve with chocolate curls or leaves. Makes 14 to 16 servings.