Pumpkin Cheesecake with Caramel Sauce and Whipped Cream

This pumpkin cheesecake recipe is easy to make and has just the right amount of pumpkin flavour. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie - the best of both worlds. This cheesecake is delicious by itself but is just over-the-top impressive when you add some of that caramel sauce and rum-infused whipped cream. This is the perfect holiday dessert. It’s inspired by Fall, makes your home smell incredible, and will have your dinner guests humming with delight.

Crust:
1½ cups graham cracker crumbs (12 whole graham crackers)
6 Tbsp. (¾ stick) unsalted butter, melted
1 Tbsp. sugar
½ tsp. ground cinnamon

Filling:
3 (8 oz) pkgs cream cheese, room temperature
1½ cups (9 oz) light brown sugar, packed
1 (15 oz) can pumpkin pie mix
4 large eggs
¼ cup sour cream
2 Tbsp. all-purpose flour, unbleached
2 tsp. Pumpkin Pie Spice
¼ tsp. kosher salt
1 Tbsp. pure vanilla extract

Whipped Cream: (optional)
1 cup heavy cream, cold
1 Tbsp. sugar
½ tsp. rum or vanilla
pumpkin pie spice, for dusting

Caramel Sauce: (optional)
1 cup light brown sugar, packed
4 Tbsp. unsalted butter
1 tsp. sea salt
½ cup half and half cream
1 Tbsp. pure vanilla extract

Garnish:
toasted pecans

Preheat the oven to 350°F (175°C). Place the oven rack in the middle position.

Make the Crust:  Pulse graham crackers in a food processor until fine crumbs form.

In a medium bowl, stir together 1½ cups graham cracker crumbs, 1 Tbsp sugar, ½ tsp. cinnamon and 6 Tbsp. melted butter. Transfer into a 9" springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about ½" up the sides of the pan.

Bake for 8 minutes. Remove from oven and cool to room temp.

Pumpkin Cheesecake Filling:  In the bowl of your mixer with the paddle attachment, beat the 3 pkgs of softened cream cheese and 1½ cups brown sugar on med speed until light and fluffy and without lumps (5 minutes), scraping down the bowl once to make sure you don't have chunks of cream cheese.

In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, ¼ cup sour cream, 2 Tbsp. flour, 2 tsp. pumpkin pie spice, ¼ tsp. salt and 1 Tbsp. pure vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.

Transfer filling into pre-baked crust and bake for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 minutes. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).

Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold.

Make the Whipped Cream:  Freeze mixing bowl for 10 minutes to get the best whipped cream results. In a cold mixing bowl, combine all ingredients. Beat on high speed until fluffy and spreadable. Don't over-beat or it will turn buttery. It only takes less than 2 minutes to make fresh whipped cream.

Make the Caramel Sauce:  Combine all ingredients in a small to medium saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery (6-9 minutes). Keep in mind it thickens more as it cools. Serve warm, at room temperature or chilled. Refrigerate in an airtight container up to 2 weeks. You can re-warm it slightly to make it more drizzle-able.