What you will need:
10" Springform pan
CRUST
12 "Nilla" wafers - processed fine or crushed fine
1 cup butter - melted
FILLING
2 - 8oz packages of cream cheese
2/3 cup sugar
2 cups sour cream
1 - 15oz can of 100% Pure Pumpkin (not pumpkin pie filling)
2T pumpkin pie spice
5 eggs
3/4 cup flour
TOPPIING
1 cup sour cream
1 jar King's Cupboard Pumpkin Spice Caramel Sauce
1-1/2 cups of chopped pecans
STEPS
- mix cream cheese and sugar until light
- add 2 cups of sour cream - mix well
- add 100% pure pumpkin and mix
- add pumpkin pie spice - mix well
- add 5 eggs 1 at a time mixing well between each
- stir in 3/4 cup flour
- pour batter into springform pan
- bake at 325 for 1 hour and 10 minutes
- mix topping ingredients together
- remove from oven and spread topping over top of filling
- continue baking for an additional 10 minutes
- remove from oven and drizzle with additional Caramel
- refrigerate for 4 hour or overnight
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