Ingredients
1-1/2 cups crushed gingersnap cookies (about 30 cookies)1/4 cup butter, meltedFilling:4 packages (8 ounces each) cream cheese, softened1 cup packed brown sugar2/3 cup sugar1 can (15 ounces) solid-pack pumpkin2 tablespoons all-purpose flour2 teaspoons pumpkin pie spice4 large eggs, lightly beatenTopping:4 ounces bittersweet chocolate, chopped2 tablespoons butter1/2 cup chopped pecans, toasted1/2 cup caramel sundae syrupWhipped cream, optional
Preparation
In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, flour and spice. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet.
Bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Just before serving, melt chocolate and butter in a microwave; stir until smooth. Top cheesecake with pecans, chocolate mixture, caramel syrup and if desired, whipped cream.
