Pumpkin Spice Cheesecake

Directions

Base

1. Cut a piece of parchment paper to cover base of 9” springform pan.
2. With a pastry cutter or your hands combine Kinnikinnick Graham Crumbs and butter in a medium bowl.
3. Press into the base and ¼ of the way up side edges of springform pan.
4. Wrap outside of pan base with tin foil to create a waterproof barrier. Set aside.
   

Filling

1. Preheat oven to 325°F (162°C)
   
2. In a small pot melt chopped white chocolate and cream. Set aside to cool slightly.
   
3. In a medium bowl, combine pumpkin puree, vanilla, cinnamon and ginger. Mix until combined. Set aside.
   
4. In a separate bowl beat cream cheese until smooth, scraping down in between mixing (approx. 5 - 7 minutes).
5. Add granulated sugar and mix until smooth.
6. Beat in eggs one at a time, scraping down bowl after each addition.
7. Add pumpkin mixture and mix until combined.
8. Slowly add melted chocolate. Mix just until combined.
   
9. Pour cheesecake filling over graham crust base.
10. Place filled springform pan on baking tray (with sides).
11. Place in preheated oven. Add water to baking tray up to ½ the depth of the baking tray.
12. Bake for 65 - 70 minutes.
13. Cool on the counter for 15 minutes before refrigerating for minimum 4 hours.

Salted Caramel Sauce (optional)

1. In a medium size pot combine water, sugar, and salt. Bring to a boil over medium heat stirring occasionally until sugar has dissolved.
2. Continue to cook over medium heat until sugar mixture is light amber in colour. Swirl pot occasionally during this stage, do not stir (approx. 20 minutes).
3. Remove from heat and add cream, butter and vanilla (mixture will bubble and double in size then settle).
4. Once mixture begins to settle, stir just until combined.
5. Caramel sauce can be stored in refrigerator for up to two weeks in an air-tight container.

Assembly

1. Remove Pumpkin Spice Cheesecake from refrigerator. Remove outer pan ring.
2. Carefully lift cheesecake off of pan base and parchment. Place cheesecake on serving tray.
3. Sprinkle with optional cinnamon/icing sugar mixture.
4. Serve with optional Salted Caramel Sauce.