Blackberry cheesecake and caramel pumpkin pecan cheesecake are two cheesecake recipes from the Pioneer Woman. The blackberry cheesecake calls for vanilla wafers, whereas the pumpkin pecan cheesecake is made with gingersnap cookies.
To make a blackberry cheesecake, pulse one box of vanilla wafers with 1/2 cup of pecans, one stick of melted butter and 1 1/2 teaspoons of vanilla in a food processor. Press the crust onto the bottom of a pan. Beat 24 ounces of cream cheese with 1 1/2 cups of sugar until smooth, and then beat in four eggs, one at a time. Mix in 1/2 cup of sour cream, and pour the filling into the crust.
Bake the cheesecake for one hour and 10 minutes at 350 degrees Fahrenheit. Boil 2 cups of blackberries, 2 tablespoons of water and 1/2 cup of sugar in a skillet for four to five minutes. Pour the sauce over the slightly cooled cheesecake.
To make a caramel pumpkin pecan cheesecake, pulse 12 ounces of gingersnap cookies, 1/2 cup of chopped pecans, 6 tablespoons of melted butter, 2 tablespoons of brown sugar and a dash of salt in a food processor. Press the crust onto the bottom of a pan. Beat 32 ounces of cream cheese with 1 1/2 cup sugar until light.
Mix in one can of pumpkin puree, 1 teaspoon of cinnamon, 1 teaspoon of allspice and 1/2 teaspoon of nutmeg. Beat in four eggs, one at a time, as well as 2 tablespoons of heavy cream. Pour 6 ounces of caramel topping over the chilled crust, and sprinkle with chopped pecans. Pour in the filling, and bake the cheesecake at 350 degrees Fahrenheit for one hour and 15 minutes. Pour 6 ounces of caramel topping over the cooled cake.