Pumpkin-Caramel Cheesecake

(33)
  8 reviews

Crust

1 1/2
cups finely crushed gingersnap cookies (30 cookies)
1/4
cup butter or margarine, melted

Filling

3
packages (8 oz each) cream cheese, softened
1/2
cup butter, softened (do not use margarine)
1
cup granulated sugar
1
cup canned pumpkin (not pumpkin pie mix)
1/2
cup caramel topping
3
tablespoons all-purpose flour
3
eggs

Topping

1/2
cup sliced almonds
3
tablespoons granulated sugar
1
cup whipping cream
2
tablespoons brown sugar
1
teaspoon vanilla

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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