Pumpkin Cheesecake

Suggested Piece: Electric Oil Core Skillet

Ingredients
10 graham crackers (#1 cone)
1 stick butter, melted
1/4 c. + 1/2 c. sugar
1 (8 oz.) package cream cheese, softened
3 c. heavy cream
2 1/2 c. milk
3 small packages vanilla pudding
1 c. canned pumpkin
2 tsp. pumpkin pie spice
1/2 c. jarred caramel sauce
3 tbsp. powdered sugar

Directions
Preheat EOC to 350F. Mix graham cracker crumbs, melted butter, and sugar together. Press the mixture into the bottom of EOC. Cover and cook on 350F until Vapo-Valve clicks, then reduce heat to 185F for 8 minutes. Allow to cool. In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes. Slowly add in 2 cups heavy cream and beat until stiff peaks form. In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick. Finally, in small mixing bowl, beat remaining heavy cream with powdered sugar until it forms soft peaks. Layer: Pour 1/3 of the cream cheese mixture over the graham crust, then top with 1/3 of the pumpkin mixture. Drizzle 2 tbsps. caramel sauce on the pumpkin. Repeat two more times. Before the final drizzle of caramel, top the last pumpkin layer with whipped cream, then finish with a final drizzle of caramel. Allow cheesecake to chill in refrigerator for 4 hours before serving.