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Pumpkin Spice Cheesecake

Enjoy the most iconic fall flavor "Pumpkin Spice" in a creamy cheesecake. This cheesecake is light, fluffy, creamy, smooth and bursting with Pumpkin Spice flavor. You will not want to stop eating this cake, once you drizzle the Praline Caramel sauce over top. Ingredients: Crust: o 12- 14 Graham crackers o ¾ cup unsalted butter (melted) o 1 tablespoon granulated sugar o ¾ cup chopped pecans (extra for topping) o Pinch salt Cheesecake: o 4 – 8 oz cream cheese (at room temperature) o 15 oz can Pumpkin puree o ¾ cup brown sugar o ¼ cup granulated sugar o 4 eggs o ¼ cup sour cream o 2 tablespoons all-purpose flour o 1 tablespoon vanilla extract o 1 ¼ teaspoon cinnamon o ¼ teaspoon ground nutmeg o ¼ teaspoon ground ginger o ¼ teaspoon all spice o Pinch salt Praline Caramel Sauce: o ½ cup heavy cream o ½ cup brown sugar o ½ cup granulated sugar o 5 tablespoons butter o 1 teaspoon vanilla extract Whipped Topping: o 1 cup heavy cream o 2 tablespoons confectioners’ sugar o 1 teaspoon vanilla extract INSTRUCTIONS: 1. Place graham crackers into a food processor, pulse until cookies form a loose crumb, then add pecans and repeat. Add melted butter, pinch salt and sugar to food processor, Pulse until it all comes together. Add mixture to a 9inch spring form pan. Using the bottom of a drinking glass, press the crumbs into the pan. Bake in a 350-degree oven, for 8 minutes. 2. In a large mixing bowl beat cream cheese, until smooth. Scrape down the sides of the bowl and add brown and granulated sugar. With mixer on low add in eggs, one at a time. Add Pumpkin puree and mix until smooth. Add the flour, sour cream, pinch salt and vanilla extract to the mixing bowl and blend until combined. Last add in cinnamon, nutmeg, and all spice, mix until blended. 3. Pour batter into your graham cracker-pecan crust. Lightly wiggle to allow batter to smooth out. Bake in a 350 degrees oven for 60-70 minutes. Bake until cake is firm to the touch and the middle no longer jiggles. When cake is done, allow to cool on a rack for 1 hour. After an hour remove otter pan rim, and place cake in the refrigerator for 12 hours or overnight. (overnight is recommended) 5. To make praline caramel sauce, start by adding heavy cream, brown sugar, and granulated sugar to a saucepan. With the pan on a medium high heat, whisk continually until the sauce starts to thicken. Remove from the heat, add butter whisking until melted, combined and smooth. Last add in vanilla and allow sauce to come to room temp. It will thicken as it cools. 6. To make whipped cream, add confectioners’ sugar, vanilla extract, and cream to a mixing bowl. Mix on high with whisk attachment until firm/fluffy. Add whipped topping, praline caramel sauce, chopped pecans and sprinkled cinnamon to a slice of cake as desired.