Pumpkin Cheesecake

 

 

 

 

 

Pumpkin Cheesecake w/ Sweet Sour Cream & Dulche de Leche Drizzle

• 1, 15 oz. can pumpkin puree
• 8 oz cream cheese
• 1/2 cup sugar or sweetener of your choice
• 3 eggs
• 1/4 cup sour cream
• 2 tablespoons honey or maple syrup
• 1/2 pumpkin pie spice

• 1/3 cup melted butter
• 1/2 cup sugar
• 1 1/4 cups graham crumbs

• Store bought graham crust or any delicious homemade crust you prefer

  Preheat oven to 350 degrees.

 

Crust : Mix butter, sugar and graham crumbs until well combined. Place in a 9″ pie pan and press along the sides and bottom.

 

Place all ingredients in a blender and blend until smooth. Pour into prepared crust until about 1/4″ from the top.  Any extra filling, use silicone molds or mini muffin tins to bake the rest. Bake for 45 minutes ( check the muffin tins or molds early as they may cook quicker). Cool  a few hours in the fridge before serving.

Optional Toppings:

Crockpot Dulche de Leche Drizzle

1 can of sweetened condensed milk

Sea Salt (if you want it like salted caramel)

Place contents of can in a small Ball or Mason jar, cover with lid, and place into the Crockpot. Fill the Crockpot with water so that the entire jar is covered. Cover Crockpot with lid and cook on low 7 -8 hours. If you want it to be a darker caramel color, cook longer. Drizzle on everything!

 

Sweet Sour Cream Topping

1/2 Cup  Full Fat or Light Sour Cream

1/2 Tsp sugar, honey or maple syrup

1/2 Tsp Vanilla

Stir all ingredients together, and top cheesecake after if has cooled