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Caramel Directions: In a heavy metal saucepan combine sugar, water and lemon juice and stir until smooth.
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Over high heat, cook the mixture to 340F (The sugar should be a deep caramel color).Pour out into 9-inch cake pan. (DO NOT spray or grease the pan.). Carefully turn the pan, tilting it, so as to cover the sides and bottom of the pan with the caramel. Set aside.
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Cheesecake Base Directions:
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Pre-heat oven to 325u00b0F.
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In mixer fitted with paddle attachment, work the cream cheese on low speed until smooth.Add sugar, brown sugar, cinnamon, cinnamon, ginger and orange zest. Continue to blend on low speed for 2 minutes until smooth.
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Add the eggs one at a time, scraping down the sides after each addition. Slowly add the pumpkin and scrape down. Continue on low speed and add the sour cream and scrape down.
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Pour batter into prepared cooled caramel pan.
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Bake in a hot water bath for 1 hour. Cake will be slightly firm to the touch.
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Remove from oven, cool to room temperature and place in refrigerator, overnight.
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Notes: Make sure to cool down for at least 4 hours before flipping over.
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The cake can be made 2 days in advance. To flip over the cake, place a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second.Lift off pan and serve on its own or with candied pecans and whipped cream.
