Pumpkin cheesecake with dulce de leche swirl

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Use any kind of cookie you have laying around for the crust!

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Ingredients

  • For the crust:
  • 2 cups sugar cookie crumbs (pulverize 6-8 large sugar cookies in the food processor)
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • For the filling:
  • 2 8-ounce packages of cream cheese, softened
  • 2/3 cup sugar ( Use more or less according to your taste)
  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup toffee bits
  • 2 cups dulce de leche or caramel sauce of your choice, divided. (You may have to soften the dulce de leche to make it "swirlable". I microwaved mine on 50% power for about 10-15 seconds.)

Preparation

Step 1

Crust:
In a medium bowl, mix cookie crumbs, cinnamon and melted butter until well blended. Press mixture into an 8 or 9 inch pie plate.

Bake at 350 degrees F for 10 minutes. Cool.

Filling:
Beat cream cheese and sugar together on medium speed until fluffy, about 2 minutes. Add pumpkin, cinnamon, ginger and nutmeg and beat until completely combined.

Mix in the toffee bits and swirl in 1 cup of the dulce de leche or caramel sauce.

Pour the filling into the pie plate and smooth it out. Refrigerate until firm, about 4 hours.

Spread the second cup of dulce de leche or caramel sauce evenly over the top of the pie.

If desired, use another 1/2 cup of dulce de leche to pipe rosettes or other design on top of the pie.

Chill until the topping is firm.

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