Pumpkin Cheesecake with Caramel Sauce

 

2

cups crushed teddy bear-shaped cinnamon graham snacks (from 10-oz box)

1/4

cup butter or margarine, melted

4

packages (8 oz each) cream cheese, softened

1 1/2

cups granulated sugar

4

eggs

1

cup canned pumpkin (not pumpkin pie mix)

2

teaspoons pumpkin pie spice

3/4

teaspoon ground cardamom

1/3

cup packed brown sugar

1/3

cup light or dark corn syrup

2

tablespoons butter or margarine

1/3

cup whipping cream

1

tablespoon spiced rum or 1/4 teaspoon rum extract

Sweetened whipped cream, if desired

• 1 Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
• 2 In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix with wire whisk until smooth. Spoon over mixture in pan.
• 3 Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
• 4 In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.
• 5 Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Top individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any remaining cheesecake.