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1
Preheat the oven to 350 degrees F
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2
Grease a 7-inch springform pan.
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3
In a small bowl, combine the graham cracker crumbs and sugar.
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4
Stir in the melted butter.
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5
Pour the mixture into the springform pan.
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6
With your hands or the bottom of a cup, press the crumbs flat against the bottom and then slightly up the sides of the pan (1/2 inch).
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7
Place the pan into the oven and bake for 10 minutes.
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8
Remove and let cool while you prepare the filling.
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9
Reduce the oven heat to 325 degrees F.
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10
Arrange the oven racks so that one is on the bottom and the other is in the middle.
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11
Place a large casserole dish filled with hot boiling water into the oven on the bottom rack.
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12
Combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt into a small saucepan on low-medium heat.
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13
Bring to a slow boil.
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14
Once boiling, cook for 5 minutes stirring continuously.
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15
Remove the pumpkin from the heat and place into a food processor.
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Pulse until smooth, 1 minute.
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Drizzle in the cream and pulse until combined, 10 seconds.
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Add the cream cheese and pulse until combined, 20 seconds.
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Add the eggs and pulse until combined, 15 seconds.
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20
Do not over mix the filling or you will incorporate too much air and the cheesecake will rise too high during baking, and then fall, leaving a crater in the middle.
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21
Pour the filling into the springform pan.
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22
Place in the oven on the middle shelf and bake for 1 1/2 hours.
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23
Resist the urge to open the oven door.
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24
Once the cheesecake has cooked, turn off the oven, open the door and let the cheesecake cool for 60 minutes in the oven.
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25
Do not touch it.
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26
Remove the cheesecake from the oven, and gently remove the edge of the springform pan.
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27
Let it cool on the counter until room temperature.
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28
Store in the fridge until ready to serve.
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29
To make the caramel sauce, place the sugar and water in a small saucepan on medium heat.
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30
Whisk to dissolve the sugar.
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31
Once dissolved, do not stir until you add the cream.
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32
Let the sugar mixture boil until 350 degrees F or until it turns a caramel color, roughly 10 minutes.
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33
Turn the heat to low and slowly whisk in the cream and salt.
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34
Let the caramel bubble on the heat for a minute or two to thicken.
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35
Transfer to a storage container to let cool.
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36
To make the candied pecans, heat the butter and sugar in a frying pan on medium heat until it starts to bubble.
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37
Add the pecans and cook until they brown.
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38
Place onto a piece of parchment paper to cool.
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39
To make the whipped cream, add the heavy cream and sugar to the bowl of a stand mixer that has been chilled.
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40
With the whisk attachment, whip until stiff peaks.
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41
Store in an airtight container in the fridge until ready to use.
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42
To assemble the cheesecake, remove it from the bottom of the springform pan and transfer to a serving plate or stand.
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43
Drizzle the cheesecake with the salted caramel.
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44
You may need to heat it up in the microwave for 10 seconds to get it to a more pourable consistency.
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45
With a whipped cream dispenser, a piping bag or a spoon, decorate the cheesecake with whipped cream.
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46
Place half of the candied pecans in the middle of the cake.
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47
Cheesecake can be stored in the fridge for 4 days.
