Pumpkin Cheesecake

This dessert is the perfect marriage of two classic holiday treats: pumpkin pie and cheesecake. It’s full of spiced fall flavors and all of the creamy goodness of a cheesecake. It’s the ideal make-ahead dessert since it needs to be chilled for some time anyway. You can also freeze the cheesecake whole or in slices for a future celebration.

Ingredients:

For the Crust:

• 10 graham crackers
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon pure vanilla extract

For the Cheesecake:

• 3 (8-ounce) blocks cream cheese, softened
• 1 (14-ounce) candulce de leche, or sweetened condensed milk
• 1 cup sour cream, room temperature
• 1 1/2 cups pumpkin pie filling
• 1/4 cup cornstarch
• 2 teaspoons pumpkin pie spice
• 2 teaspoons pure vanilla extract
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• 2 large eggs
• Caramel sauce, for garnish

For the Whipped Cream:

• 1 pint heavy cream
• 1/2 cup confectioners' sugar
• 1 teaspoon bourbon whiskey
• 1/2 teaspoon maple extract
• 1/2 teaspoon pure vanilla extract