Pecan Caramel Pumpkin Cheesecake

This cheesecake has gotten the best reception of anything I have taken to work thus far. I made it for a friend at work's baby shower because he loves pumpkin. I had never made this recipe before and it turned out amazing. This is definitely a keeper and I'll be making it again. It would be a great alternative to pumpkin pie during the holidays. I really feel like the homemade caramel makes the cheesecake but you could certainly use store bought.

 

Pecan Caramel Pumpkin Cheesecake
adapted from Pioneer Woman

Ingredients
Crust
12 oz gingersnaps
1/2 cup crushed pecans
2 tablespoons brown sugar
6 tablespoons melted butter
dash salt

Filling
4 8oz blocks of cream cheese
1 1/2 cup sugar
1 15oz can pureed pumpkin (or about 2 cups)
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 whole eggs
2 tablespoons heavy cream

Caramel (via Simply Recipes)
1 cup sugar
6 tablespoons butter, cut into tablespoons
1/2 cup heavy cream

Half pecans for decoration

Directions
1.  Using a food processor (or a ziplock bag), crush the gingersnaps and then the pecans. If you have a big enough food processor, you can mix in the brown sugar, salt, and melted butter with it. If you don't, pour the crushed gingersnaps and pecans into a bowl and add the melted butter, salt, and brown sugar. Mix will with the wooden spoon until it resembles wet sand.
2.  Press crust mixture into the bottom and sides of a 10 inch springform pan. Chill for 20-30 minutes.
3.  Preheat oven to 350 degrees.
4.  Beat cream cheese together with the sugar. When the consistency of frosting, add pumpkin and spices. Mix well. Add eggs, one at a time, mixing well after each addition. Mix in the heavy cream until combined.
5.  Pour cream cheese mixture into chilled pan and even out with a regular or offset spatula.
6.  Bake for 1 hour and 15 minutes. It will still be jiggly in the middle when you remove it from the oven. It also may have risen up significantly and will fall when it sets. Cool on the counter for 30 minutes.
7.  While the cheesecake is baking, prepare the caramel. Put 1 cup of sugar into a saucepan. Cook on medium high heat until the sugar liquefies, stirring constantly. When the sugar comes to a boil, stop stirring. Let it cook until it turns golden brown (this shouldn't take long). Whisk in the butter all at once (the mixture will foam up). Once it's combined, remove the pan from the heat and count to three. Slowly pour in the heavy cream, whisking vigorously as you do. Be careful here because it will be very hot. Let the mixture cool while the cheesecake finishes cooking and cools.
8.  Once cooled, the cheesecake will develop an indention in the middle with raised edges that makes the perfect pool the pour in the caramel. Slowly pour the caramel into the middle of the cheesecake. It should all fit. As it sets, it will develop pockets of air that you can pop with a toothpick if you desire.
9. Decorate by dipping the backs of half pecans into the caramel (to make them stick once it sets) and place around the edge of the cheesecake, if you desire.
10.  Cool in the refrigerator for at least 4-5 hours or overnight. This step is very important as it basically is the end of the cooking process. The cheesecake will not have the right consistency if you don't like it cool all the way down.