Dulce de Leche Pumpkin Cheesecake

crust:
2 Cups Graham cracker crumbs
1/4 cup sugar (you can use half brown sugar but that's optional)
5 Tablespoons butter (melted)

Prepare graham cracker crust by mixing graham cracker crumbs, sugar and melted butter together. Lightly spray the sides of the spring form pan with baking spray, pat into a 8 or 9 inch spring form pan set aside.

filling:
4 - 8-ounce packages cream cheese, room temperature
2 - cups sugar
1 - 15-ounce can pure pumpkin puree
5 - large eggs
3 - tablespoons all purpose flour
1 - teaspoon ground cinnamon
1/2 - teaspoon ground ginger
1/4 - teaspoon freshly grated nutmeg
1/4 - teaspoon ground allspice
1/4 - teaspoon salt
2 - tablespoons vanilla extract
1 - 14 oz can dulce de leche
(dulce de leche can be found in the latin isle of your grocery store)

Preheat oven to 325 degrees. Pour into prepared graham cracker crust. Bake for 45- 55minutes or until golden brown. When the 45-55 minutes are up turn off the oven and leave the cheesecake inside for one hour. the cheesecake should look held together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Keep the oven door shut and let the cheesecake rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and the cheesecake is no longer jiggly. Insert knife to test for doneness when knife comes out clean the cheesecake is done. Let cool, remove the spring form pan.I recomend chilling the cheesecake for a couple hours and then spread on the dulce de leche. To spread, first melt the ducle de leche in the microwave on the defrost setting for about 20 seconds. Then spread on chilled cheesecake finish chilling overnight and serve.  Add about 6 pecans halves around the edges.
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