Swirled Pumpkin Cheesecake
Ingredients
| 1 and 1/2 cups of gingersnap cookie crumbs | ||
| 1/4 cup butter softened | ||
| 24 large marshmallows | ||
| 1 (14 oz) can of sweetened condensed milk | ||
| 1/2 cup pumpkin puree | ||
| 1 (8oz) package of cream cheese, softened | ||
| 2 tsp ground cinnamon | ||
| 1/4 tsp ground ginger | ||
| 1/8 tsp ground cloves | ||
| kosher salt to taste, just a pinch | ||
| 1 tsp vanilla extract | ||
| 1 (8oz) container of frozen whipped topping thawed ( you may use fresh as well) | ||
| 3 caramel creams | ||
| 1/4 cup chopped pecans |
Absolutely delicious. A great holiday family gathering dish.
- Preheat oven to 350 degrees.
- Prepare a crust by combining the cookie crumbs and butter.
- Press into a (9inch) pie plate and bake at 350 degrees for 10 minutes.
- Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin.
- Cook on medium heat and stir until all the marshmallows are melted and the mixture is smooth.
- Beat the cream cheese, cinnamon, ginger, cloves, vanilla and a pinch of salt.
- Fold in the whipped topping.
- Melt the caramel in the microwave and drizzle 2 tbs over the crust.
- Pour the filling into crust and top with remaining caramel over the top.
- Refrigerate covered for 8 hours until chilled.
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