Ingredients

The following ingredients have 4 Servings
  • 1 stick (8 T melted butter)
  • 2 1/2 C graham cracker crumbs
  • 1/4 C sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 24 oz cream cheese (softened)
  • 2 tsp vanilla extract
  • 3 eggs
  • 2/3 C brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 15 oz canned pumpkin
  • 1 1/4 C sour cream
  • 1/4 C sugar
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • Caramel sauce (prepared)
  • Whipped cream (prepared)

Instruction

  • Preheat oven to 350.
  • Stir together crust ingredients and press into a 9 inch springform pan. Be sure to bring the crust up the sides a bit.
  • Using an electric mixer, beat cream cheese. Add vanilla and eggs, one at a time and continue to beat until smooth. Add in the brown sugar, cinnamon, nutmeg, cloves, ginger and pumpkin and mix until smooth.
  • Pour filling into crust and bake for 30 minutes. After 30 minutes, reduce heat to 325 and bake for 30 more minutes (total cook time 60 minutes). Remove from oven (keep oven set to 325).
  • Stir together all Top Layer ingredients and spread over cheesecake. Place back in oven and bake at 325 for an additional 10 minutes.
  • Allow cheesecake to cool completely and then store in refrigerator.
  • When ready to serve drizzle with caramel sauce and/or whipped cream if desired.