Spicy Pumpkin Cheesecake with Whipped Cream Topping

Chili Pepper & Caramel Base Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon chili powder
• 1/4 cup caramel sauce

Pumpkin Spice Filling Ingredients:

• 3 containers (24 ounces) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 4 large eggs
• 1 can (15 ounces) pureed pumpkin

Whipped Cream Topping Ingredients:

• 1 cup heavy cream
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, chili powder, and caramel sauce. Mix well and press into the bottom of the prepared pan. Bake for 10 minutes and set aside to cool.
3. In a large bowl, beat cream cheese, granulated sugar, cinnamon, ginger, nutmeg, and cloves until smooth. Beat in eggs, one at a time, and then stir in pumpkin puree. Pour the mixture over the cooled crust.
4. Bake for 45-50 minutes, or until the center is almost set. Remove from oven and run a knife around the edges of the pan. Allow to cool completely on a wire rack, then chill in the refrigerator for at least 3 hours.
5. In a large bowl, whip heavy cream with confectioners' sugar and vanilla extract until stiff peaks form. Spread over the chilled cheesecake.
6. Garnish with additional caramel sauce, if desired, and serve.