Pumpkin-Caramel Cheesecake

From: Amy Fuller

Crust:
1 1/2 c. finely crushed gingersnap cookies
1/4 c. butter, melted

Filling:
3 pkgs cream cheese, softened
1 c. sugar
1/2 c. caramel topping
1/2 c. butter, soft (not marg)
1 c. canned pumpkin (not pie mix)
3 Tbsp flour
3 eggs

Garnish:
1/2 c. sliced almonds
1/3 c. sugar

Topping:
1 c. whipped cream
1 tsp vanilla
2 Tbsp brown sugar

Heat oven to 350. Wrap foil around outside of bottom and sides of 9-in springform pan, to catch drips. Spray bottom of pan with spray. In small bowl, stir crust ingredients until well mixed. Press mix in bottom of pan. Bake 10-12 min. Meanwhile, in lg bowl, beat cream cheese til smooth and creamy. Beat in 1/2 c. butter til creamy. Do not over beat. On low speed gradually beat 1 c. sugar. Add pumpkin beat til blended. Beat in caramel and flour. Beat in egg 1 at a time, until blended. Reduce oven to 325. Pour filling into crust. Place springform in lg roasting pan, pour hot water into roasting pan until 1/4 full. Bake 1 hr 15 min- 1 hr 25 min or til cake is set at least 2 in from edge of pan, but center of cake still jiggles slightly when moved. Cool completely in pan on cooling rack about 1 hr. Refrigerate at least 8 hrs before serving.
In 10 in non stick skillet, cook almonds over med heat 4-6 min stirring constantly until just beginning to brown, sprinkle 1/3 c. sugar over almonds. Continue cooking and stirring 2-3 min longer or sugar is melted and almonds are coated. Spread almond mix on foil sprayed with cooking spray. Cool 2-3 min, break apart. In chilled med. bowl beat topping ingredients w/ electric mixer on high speed til soft peaks form. Serve slices of cheesecake topped w/ whipped cream and almonds.