Pumpkin Caramel Cheesecake
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Ingredients
- 3- 8oz packages of Cream Cheese (softened)
- 1 cup Light Brown Sugar
- ⅓ cup Sugar
- 4 Eggs
- ½ cup Sour Cream (room temperature)
- 1- 15oz can Pumpkin Puree
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla
- Sutter Buttes Pumpkin Caramel Sauce
Graham Cracker Crust
- 2 cups Graham Cracker Crumbs
- ⅓ cup Sugar
- ¼ teaspoon Cinnamon
- ½ cup Butter ( melted)
Directions
- Preheat the oven to 325°.
- In a stand mixer, mix cream cheese, brown sugar, and sugar to get her until just combined.
- Add in the pumpkin puree, spices, vanilla and eggs. Scrape down the bowl to ensure everything is incorporated. Fold in the sour cream.
- Pour into the prepared graham cracker crust.
- Bake for 45-50 minutes at 350. Turn the oven off and leave cheesecake in oven for an additional hour.
- Place in the refrigerator and allow to cool for 3-4 hours.
- Once cooled, top with Sutter Buttes Pumpkin Caramel Sauce.
Graham Cracker Crust
In a bowl, mix butter, graham cracker crumbs, sugar, and cinnamon together. Press evenly into the springform pan and set aside.
