Creamy rich spiced pumpkin cheesecake batter is swirled with equally rich caramel cheesecake batter then baked to perfection.
2 cups graham cracker crumbs
1 stick unsalted butter, melted
2 8 oz. bricks of cream cheese, at room temp.
¾ cup sour cream, at room temp
1 cup plus 2 Tbsp. sugar
4 eggs, at room temp.
2 cups canned pumpkin puree
1 ½ tsp. cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
⅓ cup Litehouse® Butterscotch Caramel Dip
Preheat the oven to 325 degrees. Place a roasting pan filled halfway with hot tap water on the lowest rack of the oven. Spray a 9 inch spring form pan very well with non-stick baking spray. In a bowl stir together the graham cracker crumbs, melted butter, and 2 Tbsp. of the sugar. Pour the crumb mixture into the prepared spring form pan. Press the mixture ¾ of the way up the sides of the pan and all over the bottom. Freeze until ready to use.
In a large bowl or electric mixer beat together the cream cheese and sour cream until smooth. Beat in the remaining 1 cup sugar. Slowly beat in the eggs one at a time, mixing just until incorporated. Transfer 2/3 cup of the batter to a small bowl. Mix the Litehouse® Butterscotch Caramel Dip into the small bowl of batter. Mix the pumpkin, cinnamon, ginger, and clove into the larger bowl of batter. Pour the pumpkin batter into the prepared crust. Spoon or pipe the caramel batter on top of the pumpkin batter in a zigzag pattern. Use the back of a knife to swirl the 2 batters together (zigzag the knife in the opposite direction of the caramel batter zigzag). Bake cheesecake in the preheated oven for 1 hour 15 minutes only. Remove the cheesecake and allow to cool completely at room temperature before removing the spring form pan ring. Chill in the fridge. Run a sharp knife under hot water before every cut for perfect slices.