swirled pumpkin and cream cheese cheesecake

Ingredients

• Servings: 8
• 1 1/2 cups gingersnap cookie crumbs
• 1/4 cup butter, softened
• 24 large marshmallows
• 1/2 (14 ounce) can sweetened condensed milk
• 1/2 cup pumpkin puree
• 1 (8 ounce) package cream cheese, softened
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• salt to taste
• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 caramels
• 1/4 cup chopped pecans

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• prepare the crust by combining the cookie crumbs and margarine. press into a 9 inch pie plate and bake at 350 degrees f (175 degrees c) for 10 minutes.
• prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
• beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
• melt caramel in microwave and drizzle 2 tablespoons over crust. pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. drizzle remaining caramel over top. refrigerate for 8 hours or until chilled.