Pumpkin Swirl Cheesecake with Tipsy Pecan Caramel Sauce | Texas Co-op Power

Ingredients

• 1 1/2 cups ground gingersnap cookies (ground graham crackers can be substituted)
• 1 1/2 cups toasted pecans
• 1/4 plus 2/3 cup firmly packed brown sugar, divided
• 3/4 teaspoon ground ginger
• 1/4 stick unsalted butter, melted
• 1 tablespoon finely chopped crystallized ginger
• 4 packages (8 ounces each) cream cheese, room temperature
• 1 cup granulated sugar
• 1 1/2 cups of canned solid pack pumpkin
• 3 tablespoons all-purpose flour
• 1/3 cup, plus 5 tablespoons whipping cream, divided
• 2 teaspoons of ground cinnamon
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 4 large eggs