Pumpkin Season is here!

Pumpkin Caramel Almond Cheesecake 1 ½ cup crushed graham crackers 2 tablespoons sugar 1/3 cup melted butter 2 (8oz) packs cream cheese softened ¼ cup sour cream ¾ cup sugar 3 eggs 1 cup pumpkin pure ½ teaspoon pumpkin spice 1 teaspoon vanilla ½ caramel topping 1/3 cup sliced almonds Preheat oven 350 degrees. In a small bowl mix first three ingredients. In a 9 inch spring foam pan sprayed with non stick cooking spray add graham cracker crust and pat down tight. In a large mixing bowl add the next 7 ingredients and with hand mixer mix well until nice and smooth batter. Pour on top of crust bake for 45 minutes. Let cheesecake cool for 15 minutes top with caramel topping and almond slices. Refrigerate 8 hours.