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1
Preheat the oven to 325F if using a silver 9-inch springform pan, or 300F for a dark pan.
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2
Grease the pan with shortening and wrap bottom with foil to prevent leakage.
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3
Place a pan of hot water on the bottom shelf of the oven.
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4
Prepare the crust.
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5
In a small bowl, mix graham cracker crumbs, 2 tablespoons of sugar and the melted butter.
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6
Press the crumb mixture in the bottom of the pan.
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7
Bake the crust for 10 minutes.
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8
Cool completely at room temperature.
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9
Prepare the filling.
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10
In a small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; then set aside.
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11
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
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12
Gradually beat in the brown sugar and 2/3 cup of white sugar until smooth.
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13
Gradually beat in pumpkin mixture until smooth.
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14
On low speed, beat in 1 egg at a time just until blended.
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15
Pour filling into pan and bake 1 hour 20 minutes to 1 hour 30 minutes.
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16
The cake is done when a small circle about 3 inches wide in the middle of the cheesecake wiggles when the pan is tapped with a wooden spoon.
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17
Turn oven completely off and allow the cheesecake to cool gradually for 1 hour.
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18
Remove the cake from the oven, and using a knife, move between the cheesecake and the pan sides to loosen the cheesecake.
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19
Allow to cool at room temperature on a rack for an additional 30 minutes.
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20
Refrigerate 6 hours or overnight before serving.
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21
To serve, again move along the inside of the pan sides with a knife, and then carefully remove the side.
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22
Top with whipped cream, pecan halves, and drizzle with caramel sauce.
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23
Cut into 16 slices.
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24
Store covered in refrigerator.
