Pumpkin-Caramel Cheesecake Recipe - BettyCrocker.com

Ingredients

• 1 1/2 cups finely crushed gingersnap cookies (30 cookies)
• 1/4 cup butter or margarine, melted
• 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 Gold Medal™ all-purpose flour
• 3 eggs
• 1/2 cup sliced almonds
• 3 tablespoons granulated sugar
• 1 cup whipping cream
• 2 tablespoons brown sugar
• 1 teaspoon vanilla