Pumpkin Cheesecake

• 24 oz cream cheese, room temperature
• 1 1/2 cups packed light brown sugar
• 15 oz can pumpkin pie mix
• 4 large eggs
• 1/4 cup sour cream
• 2 Tbsp all-purpose flour
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 Tbsp real vanilla extract

Preheat Oven to 350℉.
In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese. Tip: brown sugar is considered "packed" when it holds it's shape as it comes out of the measuring cup.

Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don't eat too much. You need it for your cheesecake.
In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.

Transfer filling into pre-baked crust and bake on the middle rack at 350℉ for 1 hour or until slightly wobbly in the center. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).

Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve.

Caramel Sauce

• 1 cup light brown sugar, packed
• 4 Tbsp unsalted butter, *
• 1 tsp sea salt, or to taste
• 1/2 cup half and half, or use equal parts heavy cream and milk
• 1 Tbsp vanilla extract

Combine all ingredients in a small/medium saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery (6-9 min).
Keep in mind it thickens more as it cools. Serve warm, at room temperature or chilled. Refrigerate in an airtight container up to 2 weeks.
You can re-warm it slightly to make it more drizzle-able.