8 Pumpkin Crème Cookie dough pucks (Item #14500), at room temperature
Pan release spray
9” Parchment paper circle
Dulce de Leche
3 (8-ounce) packages cream cheese at room temperature
1 (15-ounce) can pureed pumpkin
3 large eggs
1/3 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 teaspoon pure vanilla extract
Preheat oven to 350°F.
Spray bottom of 9” round spring form cake pan w/ pan release and place parchment circle in pan
Press cookie pucks into and up sides of pan
Bake for 8-10 minutes
Cool and reserve
Combine sugar, spices and corn starch and set aside.
Beat cream cheese with vanilla extract until smooth on medium speed.
Add sugar mix to cream cheese on medium speed, mix until incorporated.
Add pumpkin puree, mix well and scrape down sides of mixing bowl.
Add sour cream and mix until incorporated.
Add eggs 1 at a time, mix together until well combined.
Pour ½ of filling onto crust, add random dollops of dulce de leche on top, add remaining filling on top and repeat dollops w/ dulce de leche.
Create swirls on top of cheesecake by pulling a paring knife through the filling and dulce de leche and swirl.
Bake for about 1 hour.
Remove from the oven and let sit for 45 minutes to an hour.
Cover with plastic wrap and refrigerate for minimum of 4 hours to overnight.