|25 min||1 h 15 min||1 h 40 min||12|
|1/2 cup||Butter, salted (for crust)|
|24 small cookie(s)||Ginger snap cookie (crushed, for crust)|
|3/4 cup||Slivered almonds (toasted, for crust)|
|500 gm||Cream cheese (filling)|
|1/4 cup packed||Brown sugar (filling)|
|3/4 cup||Granulated sugar (filling)|
|4 large egg||Egg (filling)|
|1/4 cup||All-purpose white flour (filling)|
|1 cup||Sour cream, 14% M.F. (filling)|
|1 cup||Pumpkin, canned (filling)|
|1/4 tsp||Cinnamon (filling)|
|1/2 tsp||Ginger, ground (filling)|
|1/4 tsp||Nutmeg, ground (filling)|
|1/2 cup||Caramel topping (for topping)|
|2 tbsp||Chocolate syrup (for topping)|
|3/4 cup||Slivered almonds (toasted, for topping)|
|1/2 cup||Water (for Maple shards)|
|1 cup||Maple syrup (for Maple shards)|
Preheat oven to 325 F (160 C)
Lightly grease bottom and side of 9 inch springform pan. Melt butter in medium saucepan, remove from heat. Add gingersnap crumbs and slivered almonds. Mix well. Press evenly in bottom of prepared pan with flat-bottomed glass. Chill for 1 hour.
Beat cream cheese, granulated sugar and brown sugar in large bowl until smooth. Add eggs, 1 at a time, beating until combined.
Add flour, pumpkin, sour cream, cinnamon,nutmeg and ginger. Mix well. Pour filling onto prepared crust. Spread evenly. Bake for about 1 1/4 hours until almost set. Filling may still wobble in middle, but will set upon cooling.
Immediately run a knife around inside edge of pan to allow cheesecake to settle evenly. Cool completely.
Cover. Chill for at least 6 hours or overnight.
Spread caramel topping evenly over top of cheesecake. Drizzle chocolate topping in long loops, about 1 inch apart, over caramel topping.
Gently drag wooden pick or skewer through lines to create marble effect.
Sprinkle almonds around edge.
Combine maple syrup and water to make a sugar mixture. Use mixture to make shards. Set shards randomly into centre of cheesecake.