​INGREDIENTS
Cookie Cracker Pie Crust   or try my Pecan Pie crust recipe
1 ½ cups Biscoff cookie or graham cracker crumbs  
¼ cup packed brown sugar
6 tablespoons butter, melted
1/8 teaspoon cinnamon powder
 
Filling
3 packages (8 ounces each) cream cheese, softened (room temperature)
1 ½ cup packed brown sugar
4 large eggs, room temperature
1 can (15 ounces) solid-packed Pumpkin
¼ cup sour cream
2 tablespoon all-purpose flour
1 tablespoon pumpkin pie spice mix
¼ teaspoon salt
1 tablespoon vanilla extract
 
Topping
1 cup sour cream
1 teaspoon vanilla extract
3 tablespoon sugar
 
 
 
DIRECTIONS
Crust: Preheat Oven to 350°F.  

1. Stir together the graham cracker crumbs, melted butter, cinnamon and ¼ cup sugar in a medium bowl. Transfer the mixture into a 9-inch springform pan and use a large spoon to press the crumbs into the bottom of your pan and up the sides of the pan. Place into the oven and bake at 350°F for 5 minutes. Remove from the oven and cool.

Filling: Preheat Oven to 350°F.  

1. In a medium bowl, add pumpkin, eggs, sour cream, flour, pumpkin pie spice mix, salt, and vanilla extract. Mix well with a whisk until well combined.
2. In a large bowl, add cream cheese and brown sugar. Use an electric hand mix on medium speed and beat the ingredients together until light and fluffy for about 5 minutes. Use a rubber spatula and scrape down the sides and make sure you have no lumps.
3. Add your pumpkin mixture to the cheesecake filling and continue to mix on low speed until well combined, while scraping down the side of the bowl as needed.
4. Transfer filling into the pre-baked crust. Place baking pan on to a baking sheet. Bakes on the middle rack at 350°F for 1 hour or until the center is almost set.  Open oven slightly and allow cheesecake to cool in the oven for about 30-45 minutes before removing from the oven. Once cool, add sour cream topping and bake for 5 minutes.

Topping:  

1. In a small bowl, combine the sour cream, sugar, and vanilla. Spread over cool pumpkin cheesecake filling. Bake 5 minutes longer. Cool on a wire rack to room temperature before covering it with a plastic wrap and transferring it to the refrigerator for at least 4-5 hour or overnight.
2. Before serving and removing it from the pan, carefully run a knife along the sides of the cheesecake to loosen it from the pan. Add your favorite topping and enjoy!

 
Tips: 
Place a pan with water on the lower rack in the oven. This can help reduce your cheesecake from cracking. 
To make mini pumpkin cheesecake, place filling in a muffin pan and bake for 15 minutes. 

INGREDIENTS
2 cups pecan, grounded
4 tablespoons of butter, melted
1/8 teaspoon ground cinnamon
1/4 cup of brown sugar
 
DIRECTIONS

1. Stir together ground pecan, cinnamon, and sugar. Mix in melted butter. Press the mixture into the bottom and side of your pie dish.
2. Chill until you are ready to use. 

​INGREDIENTS
1 cup of light brown sugar, packed
​1/2 cup heavy cream
4 tablespoons of salted butter
1/8 teaspoon sea salt
1 tablespoon 100% real vanilla extract
 
DIRECTIONS

1. In a small saucepan, add all the ingredients and simmer over low heat.
2. Whisk constantly until thicken and no longer watery (about 6 - 8 minutes). Remove from heat and allow to cool. The sauce will thicken more as it starts to cool down.
3. Store your left-over caramel in an airtight glass jar.

 
Your homemade caramel sauce can be stored in a glass jar in the refrigerator for up to 2 weeks. I enjoy warming my caramel sauce and drizzle it over stuff French toast, bread pudding of vanilla ice-cream.