Pumpkin-Caramel Cheesecake-TO DIE FOR!!!

I may have put this on my blog before...but if not, i apologize because you've been missing out! For the last few years I've been making this yummy cheesecake for Thanksgiving! You've got to try it, I promise you'll love it!

The recipe is from Betty Crocker

CRUST:
1 1/2 cups crushed gingersnap cookies (homemade or store bought both work great)
3 T sugar
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 sugar
1 cup canned 100% pure pumpkin (not pumpkin pie mix)
1/2 cup caramel topping
3 tablespoons flour
3 eggs (room temperature)

TOPPING:
1 cup whipping cream
2 tablespoons brown sugar
1 tsp vanilla

1. Heat oven to 350 F. Wrap foil around outside of bottom and side of 9-inch springform pan to catch drips. Spray bottom of pan with cooking spray (if you put parchment down, spray it too). In a small bowl, stir crust ingredients until well mixed. Press isture in bottom of pan. Bake 10-12 minutes or until set.
2. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy. Beat in 1/2 cup butter until creamy. Do not overbeat. On low speed, gradually beat in 1 cup sugar. Add pumpkin; beat until blended. Beat in caramel topping and flour. Beat in eggs, one at a time, just until blended.
3. Reduce oven temperature to 325 F. Pour filling into partially baked crust. Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. ( if i'm in a hurry i skip this step, turns out fine). Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges of cheesecake is set at least 2 inches from edge of pan but center of cheeseake still jiggles slightly when moved. Cool completely in pan on cooling rack, about 1 hour. Refrigerate at least 8 hours before serving.
4. In chilled medium bowl, beat toping ingredients with electric mixer on high speed until soft peaks form.
   

HAPPY EATING!!!