Pumpkin Caramel Cheesecake

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

1. Preheat the oven to 325°.
2. In a stand mixer, mix cream cheese, brown sugar, and sugar to get her until just combined.
3. Add in the pumpkin puree, spices, vanilla and eggs. Scrape down the bowl to ensure everything is incorporated. Fold in the sour cream.
4. Pour into the prepared graham cracker crust.
5. Bake for 45-50 minutes at 350. Turn the oven off and leave cheesecake in oven for an additional hour.
6. Place in the refrigerator and allow to cool for 3-4 hours.
7. 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.