Makes one 9-inch cheesecake
1 1/3 cups Ginger snap cookie crumbs
6 Tbsp. (3/4 stick) unsalted butter
16 oz (2 cups) cream cheese, room temperature
3/4 cup superfine sugar
¼ cup corn starch
3 large eggs
½ cup pumpkin puree
2/3 cup sour cream
3 teaspoons pumpkin pie spice
1/4 cup evaporated milk
15 soft caramels, unwrapped
Preheat the oven to 350° F.
Melt butter and pour over crumbs in a large mixing bowl. Mix ingredients together until crumbs are well saturated by butter. Press crumb mixture into pan and up sides a little of a 9 inch spring form or removable bottom cheesecake pan. Freeze crust for 20 minutes.
In a small saucepan, heat evaporated milk and caramels until the caramels are melted. Remove from heat and allow to cool slightly.
In a kitchen mixer, beat the cream cheese to a smooth consistency. Mix in sugar and cornstarch. Beat in eggs and pumpkin a little at a time. Mix in the sour cream.
Wrap the outside of the cooled spring form pan or removable bottom pan with cling wrap and then aluminum foil. This is to prevent water from seeping into the cake. Sit the spring form in a baking dish and pour the cheesecake filling into the spring form. Drizzle caramel into cheesecake filling and softly swirl into filling. Fill the baking dish with boiling water to come about half way up the spring form pan.
Bake in the water bath for approximately 35-45 minutes until the top of the cheesecake is firm but underneath is still slightly giggly. Remove spring form from pan in oven and immediately remove foil and wrap. Allow the cheesecake to cool.
Once cooled, cover top of spring form pan with plastic wrap and place in refrigerator overnight.