Pumpkin Spice Cheesecake with Salted Caramel Topping

Graham Cracker Crust:

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Pumpkin Spice Filling:

• 2 containers (16 ounces) of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice

Salted Caramel Topping:

• 1/2 cup granulated sugar
• 3 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1/4 teaspoon sea salt

Preheat oven to 350°F.

Graham Cracker Crust:

1. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
2. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
3. Bake for 8 minutes, then let cool while you prepare the filling.

Pumpkin Spice Filling:

1. In a large bowl, beat the cream cheese and sugar together until smooth.
2. Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, cloves, and allspice, and beat until well combined.
3. Pour the filling into the prepared crust.
4. Bake for 45-50 minutes or until the center is just set.
5. Let cool to room temperature, then chill in the refrigerator for at least 2 hours.

Salted Caramel Topping:

1. In a medium saucepan, heat the sugar over medium-high heat until melted and amber in color.
2. Add the butter and whisk until fully melted and combined.
3. Remove from heat and slowly whisk in the heavy cream and salt.
4. Let cool for a few minutes, then pour over the chilled cheesecake.

Slice and serve!