2 cups honey graham cracker crumbs
1/4 cup brown sugar
½ teaspoon ground cinnamon
5 Tablespoons butter (melted)
Prepare honey graham cracker crust by mixing the honey graham cracker crumbs, cinnamon, sugar and melted butter together. Lightly spray the sides of the spring form pan with baking spray, pat into an 8 or 9 inch spring form pan set aside.
4 – 8-ounce packages Philadelphia cream cheese, room temperature
2 – cups sugar
1 – 15-ounce can pure pumpkin puree
5 – large eggs
3 – tablespoons all purpose flour
1/2 – teaspoon ground cinnamon
1/4 – teaspoon ground ginger
1/4 – teaspoon freshly grated nutmeg
1/4 – teaspoon ground allspice
1/4 – teaspoon salt
2 – tablespoons almond extract
1 – 14 oz can dulce de leche
(dulce de leche can be found in the Latin isle of your grocery store)
Preheat oven to 325 degrees. Pour mixture into prepared honey graham cracker crust. Bake for 45- 55 minutes or until golden brown. When the time is up, turn off the oven and leave the cheesecake inside for 1 hour.
You don’t want it to be completely firm at this stage. Keep the oven door closed and let the cheesecake rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven.
Insert a toothpick to test the cheesecake. If the toothpick comes out clean the cheesecake is done. Let cool, remove the spring form pan. I recommend chilling the cheesecake for a couple hours and then spread on the dulce de leche. To spread, first melt the dulce de leche in the microwave on the defrost setting for about 15 seconds. Then spread the dulce de leche over the chilled cheesecake and garnish with chopped or sliced almonds. Finish chilling overnight and serve.