2 cups cinnamon graham cracker crumbs (about 2 sleeves)
1 cup plus 2 Tablespoons of sugar, divided
1/4 cup butter, melted
3 (8oz) packages cream cheese, softened
3/4 cup pumpkin puree
3/4 cup white chocolate, melted
3 eggs-1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 Tablespoons caramel sauce for topping
1. Preheat oven to 350.
2. For crust, combine graham cracker crumbs (I used a blender to crush them) with melted butter and 2 Tablespoons of sugar. Mix together and press into a lightly greased 9-in. springform pan. Set aside.
3. For filling, mix cream cheese and remaining sugar until smooth. Add pumpkin, white chocolate, eggs, vanilla, and pumpkin pie spice, and mix until combined. Pour into springform pan and place pan on in a shallow baking pan.
4. Bake at 350 degrees for 55 minutes or until center appears nearly set when gently shaken. Let cool for 10 minutes, then remove from pan and drizzle caramel topping over the cake. Chill until ready to serve.