Ingredients
Crust
- 1 ½ cupGraham Cracker Cookies, crushed
- ¼ cupAll-Purpose Flour
- ¼ cupGranulated Sugar
- ½ cupUnsalted Butter, melted
- 1 eaPinch Salt
Filling
- 24 ozCream Cheese, softened
- 1 cupGranulated Sugar
- ⅓ cupSour Cream
- ⅓ cupPumpkin Puree
- 1 tspVanilla Extract
- 1 tbspGround Cinnamon
- 1 ½ tspGround Ginger
- ½ tspGround Nutmeg
- ½ tspGround Allspice
- ½ tspGround Cloves
- 3 eaLarge Eggs, room temperature
- 1 ½ cupLitehouse Pumpkin Spice Caramel Dip, divided
Directions
1. Preheat the oven to 325°F.2. Make the crust. In a medium-sized bowl, mix the crust ingredients.3. Press the mixture evenly onto the bottom of a 9-inch springform pan.4. In a large mixing bowl, combine cream cheese and granulated sugar. Use an electric mixer to beat on medium speed until smooth, creamy, and lump-free.5. Add the sour cream, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, allspice, and cloves. Mix on low speed until combined.6. Add the eggs, one at a time, beating between each addition.7. Pour half of the cheesecake batter into the prepared crust. Add ½ cup of Litehouse Pumpkin Spice Caramel over the batter and use a fork to swirl in the caramel.Then top with the remaining cheesecake batter.8. Bake for 50-55 minutes, or until the cheesecake is almost set (internal temperature 145).9. Turn off the oven, crack the door several inches, and let the cheesecake cool inside for 1 hour.10. Remove the cheesecake from the oven and let cool completely at room temperature. Then transfer to the fridge and chill completely.11. Once the cheesecake is fully chilled, remove the springform ring. Then spread the remaining cup of Litehouse Pumpkin Spice Caramel dip on the top of the cheesecake.
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