Instructions

Prepare ahead of time: The night before you plan on baking this, combine 6 cups of Hoosier Hill Farm Cream Cheese Powder with 3 cups of water (should make around 32 oz of cream cheese). Allow to set in the refrigerator overnight. Remove from the fridge at least 30 minutes prior to use. 

Step one: Preheat the oven to 350F. 

Step two: In a food processor combine all of the crust ingredients. Press firmly into the bottom of an ungreased springform pan. Bake the crust for 10 minutes. Remove from the oven and place the hot pan onto aluminum foil – this will wrap around the pan for the water bath later. 

Step three:  While the crust cools, begin making your filling. Combine the cream cheese and sugar in a large bowl (using a handheld or stand mixer) until creamy. Add in the sour cream and vanilla extract, beating until fully combined. On medium speed add the eggs one at a time, mixing only until combined after each addition. 

Step four: Scoop out 2 cups of batter and move into a medium mixing bowl. Stir in the pumpkin and spices until well combined. 

Step five: Add spoonfuls of each batter on top of the crust. Alternate you have used all of the batter. Swirl batter together using a knife. 

Step six: Create a barrier around the outside of the pan using the tinfoil. You’ll want to make sure no water from the water bath is able to breach the pan. Place the wrapped pan into a roasting pan and fill the surrounding area with about an inch of water to create a water bath. 

Step seven: Place into the oven and bake for 65 minutes or until the center is slightly wobbly. Remove the cheesecake from the oven and allow to cool for 4-5 hours prior to refrigerating overnight (or for 4 hours if time doesn’t allow). 

Step eight: Use a knife to loosen the cheesecake from the side of the pan and remove the springform rim. Top with whipped cream and caramel, enjoy.