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Ingredients

Crust:
8- Pumpkin Crème Cookie dough pucks Item #14500, at room temperature
  • Pan release spray
  • 9” Parchment paper circle
 
Caramel Swirl:
  • Dulce de Leche
 
Filling:
  • 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
 


Preparation

Preheat oven to 350°F.
 
For Crust:
  • Spray bottom of 9” round spring form cake pan w/ pan release and place parchment circle in pan
  • Press cookie pucks in and up sides of pan
  • Bake for 8-10 minutes
  • Cool and reserve
 
For Filling:
  • 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 1 hour.
  • Cover with plastic wrap and refrigerate for minimum of 4 hours to overnight.