Velvety smooth pumpkin spiced cheesecake with gingersnap crust and dulche de leche topping. Perfect for holiday entertaining.
Warm dulche de leche in the microwave for about 30-40 seconds to soften to a spreadable consistency. Spread evenly over the top of cooled un-formed cake. Place back in the fridge for one hour to set before serving.
Keep cheesecake in the fridge for up to five days. Cheesecake can also be frozen buy double wrapping cake with plastic wrap and then foil. Add topping after thawing.
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