Ingredients

• 1 3/4 cups Kemps® heavy cream, cold
• 2 teaspoons vanilla extract, divided
• 1/2 teaspoon kosher salt, divided
• 1 cup powdered sugar, divided
• 2 (8-ounce) packages cream cheese, softened to room temperature
• 1 cup pumpkin puree
• 1/4 cup Kemps sour cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom

Extras

• 6 sheets graham crackers, crushed into crumbs
• 4 tablespoons butter, melted
• 1/2 cup jarred salted caramel, gently warmed

How to

1.  In a large mixing bowl, combine the cold heavy cream, 1 teaspoon vanilla extract, 1/4 teaspoon kosher salt, and 1/2 cup powdered sugar. Using a hand mixer or stand mixer fitted with the whisk attachment, whip until stiff peaks form. This step is key to mimicking the light, airy texture that eggs give a traditional baked cheesecake. Set aside.
2. In a separate large bowl, combine the softened cream cheese, pumpkin puree, sour cream, remaining 1/2 cup powdered sugar, cinnamon, ginger, cardamom, remaining 1/4 teaspoon kosher salt, and remaining 1 teaspoon vanilla extract. Beat with a hand mixer or stand mixer until completely smooth and creamy, scraping down the sides of the bowl as needed.
3. Add half of the whipped cream to the pumpkin cream cheese mixture. Using a spatula, gently fold the whipped cream into the pumpkin mixture until fully incorporated. This will take several turns, but be patient and use a light hand. You want to preserve the air you whipped into the cream, which gives the cheesecake its fluffy, almost mousse-like texture.
4. Spread the pumpkin cheesecake mixture evenly into a 9×9-inch pan, smoothing the top with a spoon.
5. In a small bowl, stir together the crushed graham crackers and melted butter until the crumbs are evenly moistened. Save a bit of it for serving, then sprinkle the rest evenly over the pumpkin cheesecake layer, creating a buttery graham cracker crumb topping.
6. Drizzle salted caramel over the graham cracker crumbs.
7. Gently spread the remaining whipped cream over the top, smoothing it into an even layer with an offset spatula. Finish with another drizzle of salted caramel.
8. Cover and refrigerate for at least 6 hours, until chilled and set. The cheesecake can be made up to 2 days ahead of time. Keep refrigerated until ready to serve. Then scoop with a disher or ice cream scoop and drizzle salted caramel on top and a few graham cracker crumbs.