Mix all ingredients for the crust together and press into the bottom of a 9-inch spring form pan or purchase a pre-baked crust.
Bake 10-12 minutes in oven preheated at 300 F until it begins to turn brown and smells toasted. Let cool completely before adding filling.
Beat cream cheese until fluffy. Run 1 cup of PurDate sugar through a sieve. Add the sugar and spices to the mixture. Beat until combined.
Add eggs, one at a time, mixing well. Add sour cream. Stir in pumpkin.
Pour into cooled crust. Bake for 10 minutes at 500 F then reduce heat to 200 degrees and continue baking 50-60 more minutes until the center of the cheesecake registers 150F.
Cool 1 hour on a wire rack. Run a paring knife around the cake to loosen it from the pan. Refrigerate 3 hours. Lasts up to 4 days.
Drizzle preferred sauce over the top of cheesecake and sprinkle with walnuts, pecans or chocolate chips. Refer to our caramel sauce recipe or, if you are in a crunch for time, drizzle date syrup on top.
