Vessy’s Gourmet kitchen

1. Add cream cheese, sugar, pumpkin purée, pumpkin pie spice to a mixer and mix until smooth; then add in the heavy whipping cream and drop the eggs one at a time; don’t over mix eggs or cheesecake will crack due to too much air inside;
2. Sieve the cornstarch and baking powder into the cheesecake mixture and stir until well incorporated and pour over a double line 9-inch cheesecake springform; tap a few times to get the air out of any bubbles out and bake in a preheated oven on the higher rack at 400 F for 40 mins; cheesecake should be very jiggly when done;
3. Cool at room temperature, then in the refrigerator;
4. Before serving make the pumpkin caramel by mixing pumpkin purée, maple syrup, pumpkin pie spice, butter and salt and bringing to a gentle boil;
5. Pour caramel over the cheesecake and indulge!