That’s right we are getting cooler temperature and it is very much welcomed here in Florida after our long summers. The red tide is still thick out in the Gulf of Mexico and this happens every year so no offshore fishing for over a month and we are banking on at least a few more weeks for the water temperature to drop and kill that red tide. Well that doesn’t mean I can’t share another off the hook recipe with you all!
Can you all say pumpkin season ummmmmmmmmmmmmm I love pumpkin season don’t you all? This is a new twist on a regular pumpkin cheesecake that I think you are going to love and sure to impress your guest this holiday season.

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.