Javamelts Caramel Pumpkin Cheesecake with Caramel Brulee Top

Cheesecake has never tasted better and you can WOW all of your family and friends at the holidays especially with this incredible recipe!

Ingredients for Crust

8oz GF gingersnap cookies

6 tbsp butter

In a blender, add the gingersnap cookies and pulse until fine crumbs. Add the melted butter and cookies to a bowl and mix well. Press the crust mixture on the sides and bottom of the pan and place in the fridge while you make the filling.

Ingredients for Filling

16oz cream cheese, room temp

12oz sour cream

1 cup of pumpkin puree

1 1/2 tsp pumpkin seasoning

1 egg

2 egg yolks

1 1/4 cup Javamelts Caramel Sugar + 1/2 cup for topping

3 tbsp vanilla extract

Preheat the oven to 325 degrees. In a mixing bowl add the sugar, vanilla extract and eggs. Mix on high for 5 minutes. This should get pretty light and a little airy. Add the cream cheese, pumpkin, pumpkin seasoning and mix for 3 minutes until well incorporated, then mix in the rest of the ingredients. (The mixture should be super creamy) Pour into the springform pan. Set the rack in the center of the oven and bake for 55 minutes. (do not open the door to the oven during this time)

Remove and let sit for 1 hr, place in the fridge for 6hrs before serving.

Remove the cheesecake and sprinkle the 1/2 cup of sugar on top and torch the top. Enjoy!

Photo and recipe credit:  Danielle Cochran @thesaltycooker