3 8 ozPackages of Cream Cheese(at room temperature)
2CupsPumpkin Puree
3Eggs(at room temperature)
1/4CupSour Cream
1 1/2CupsSugar
1/2 tspCinnamon
1 tsp Pumpkin Pie Spice
Salted Caramel Sauce
1 Cup Brown Sugar
1/2Cup Heavy Cream
4TbsButter
1tsp Vanilla Extract
1 tsp Salt
Garnish
Whipped Cream
Chopped Pecans
Ground Cinnamon or Pumpkin Pie Spice
Instructions
Preheat oven to 350 Degrees F.
Whip Cream Cheese until soft.
Add sour cream and mix well. Scraping sides of the bowl once or twice.
Add pumpkin puree and mix well.
Add eggs one at a time and mix.
Finally add sugar, cinnamon, pumpkin spice, and vanilla extract and mix. Be sure to scrape sides of bowl a few times to make sure everything is smooth and mixed well. You do not want any clumps!
Pour filling into pie crusts.
Place on baking sheet and bake for 50 minutes. After 50 minutes is up turn off oven, open the door and let the cheesecakes sit in the oven for an additional 15 minutes.
Remove cheesecakes from oven and let cool at room temperature for 30 minutes. Then refrigerate for at least 3 hours before serving.
While the cheesecakes are cooling make the Salted Caramel Sauce.
In a small sauce pan simmer, butter, brown sugar, heavy cream, vanilla extract, and salt for 5 mins over medium low heat. Constantly whisking. Pour into and bowl and let cool.
Serve sauce at room temperature. Refrigerate any leftovers.
Slice Cheesecake and serve with Whipped Cream, Pecans, and Salted Caramel Sauce and Enjoy!
I like to buy pre-made graham cracker crusts to save time, especially during the holidays! But you can make your own graham cracker crust ahead of time.