Zoomas Spiced Pumpkin Cheesecake - ground amaretto cookies

Method

• Crust.
• Position rack in center of oven and preheat to 350 degrees.
• Wrap outside of spring-form pan with heavy duty foil to prevent leaking.
• Combine cookies, graham crackers, 1 cup of walnuts and brown sugar in food processor.
• Reserve remaining walnuts for topping of cake.
• Slowly add butter and pulse the processor until crumbs begin to stick together.
• Press crumbs into the bottom, not sides of pan.
• Filling.
• Using an electric mixer, beat cream cheese and sugar until smooth and fluffy.
• Transfer 3/4 cup of the mixture to small bowl; cover tightly and refrigerate for topping.
• Beat in eggs one at a time.
• Add pumpkin and remaining seven ingredients.
• Beat until just blended.
• Pour filling into prepared crust.
• Place spring-form pan in large roasting pan.
• Add enough water to come halfway up sides of spring-form pan.
• Bake until slightly puffed and softly set and top is golden, about 1 1/2 hours.
• Transfer pan to rack and cool.
• Refrigerate cake overnight, or if needed that day it can be placed in freezer for 6 hours.
• Topping.
• Bring remaining 3/4 cup cream cheese mixture to room temperature.
• Add sour cream, heavy cream and cinnamon to cream cheese misture and stir to combine.
• Remove cheesecake from refrigerator.
• Press down firmly on sides of cheesecake to even its thickness.
• Using a knife, cut around sides of pan to loosen cake; release pan sides.
• Spread topping mixture evenly over cheesecake.
• Caramel Sauce.
• Cook sugar and water until sugar browns, stirring constantly.
• Remove from heat and blen in butter, then stir in cream immediately.
• Drizzle caramel sauce over cake and refrigerate until caramel sets, about 20 minutes.
• Remove from refrigerator and dust the edges of cheesecake with the reserved 1/4 cup of of toasted walnuts.
• Slice and serve.