Autumn Delight Pumpkin Spice Cheesecake with Salted Caramel Topping

Ingredients

Vanilla Wafer Base

• 2 cups vanilla wafer crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Pumpkin Spice Filling

• 24 oz (3 containers) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 cup pumpkin puree (not pie filling)
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt

Salted Caramel Topping

• 1 cup granulated sugar
• 6 tbsp unsalted butter, room temperature, cut into pieces
• 1/2 cup heavy cream, room temperature
• 1 tsp sea salt flakes

Instructions

Vanilla Wafer Base

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated with the butter.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

Pumpkin Spice Filling

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
2. Add the pumpkin puree, eggs, vanilla extract, and spices (cinnamon, nutmeg, ginger, cloves, and salt). Mix on low speed until well combined and smooth.
3. Pour the filling over the cooled vanilla wafer base and smooth the top with a spatula.
4. Bake in the preheated oven for 60-70 minutes, or until the center is set and a toothpick comes out clean.
5. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
6. Refrigerate for at least 4 hours, or overnight, before serving.

Salted Caramel Topping

1. In a medium saucepan over medium-high heat, melt the sugar, stirring constantly with a rubber spatula or wooden spoon.
2. Once the sugar has completely melted and reached an amber color, add the butter and stir until melted and combined. Be careful as the mixture will bubble up.
3. Slowly pour in the cream while stirring constantly. Allow the mixture to boil for 1-2 minutes, or until it thickens slightly.
4. Remove from heat and stir in the sea salt flakes.
5. Let the caramel cool to room temperature before pouring over the chilled cheesecake.

Serving

1. Once the caramel has cooled and set, carefully remove the cheesecake from the springform pan.
2. Slice and serve, enjoying the delightful combination of vanilla, pumpkin spice, and salted caramel.