Pumpkin swirl cheesecake with a pecan graham cracker crust. Dark brown sugar gives this dessert extra depth and flavor. Drizzled with a maple caramel sauce.
Beat the softenend cream cheese and 3/4 cup of the brown sugar until smooth. Add the sour cream and vanilla and beat until combined. Add the eggs and beat on low until incorporated.
Heat a saucepan over low heat. Combine 1 cup of brown sugar with 1/4 cup of water. Heat until the sugar is dissolved. Add the butter. Once melted, bring mixture to a low boil and boil for 4 minutes. Mixture should be a golden caramel color.
*An aluminum pan will probably take closer to 15 minutes, whereas a dark nonstick pan will likely be done in only 10 minutes.
**Cheesecake is easier to remove from pan when chilled. Remove cheesecake from pan onto cake stand about 30 minutes before serving for best texture.