Autumn Delight Cheesecake

this image was generated using AI technology

Ingredients

• 1 cup of crushed Buttermilk Biscuits
• 4 tbsp of melted butter
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz)
• 1 cup of sugar
• 1 tsp of vanilla extract
• 4 eggs at room temperature
• 1 cup of pumpkin puree
• 1 tsp of cinnamon
• 1/2 tsp of ginger
• 1/2 tsp of nutmeg
• 1/4 tsp of cloves
• 1/2 cup of salted caramel sauce

Instructions

1. Preheat oven to 325°F.
2. Mix the crushed buttermilk biscuits and the melted butter in a small bowl. Press the mixture into a greased 9-inch springform pan and place it in the freezer for 10 minutes to firm up.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add in sugar and vanilla extract. Mix until well combined.
4. Add eggs to the cream cheese mixture one at a time, mixing until just combined.
5. Remove 1 cup of the mixture and set aside. Pour the remainder of the mixture into the prepared crust.
6. Add pumpkin puree, cinnamon, ginger, nutmeg and cloves to the reserved mixture and mix well.
7. Spoon the spiced mixture over the top of the cheesecake batter in the pan, then use a butter knife or skewer to swirl the pumpkin mixture into the cheesecake filling.
8. Bake at 325°F for 55-65 minutes or until the center is just set and the edges are lightly golden.
9. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
10. When ready to serve, heat the salted caramel sauce in the microwave or on the stovetop until warm and drizzle it over the cheesecake. Serve and enjoy!