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1
Crust.
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2
Position rack in center of oven and preheat to 350 degrees.
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3
Wrap outside of spring-form pan with heavy duty foil to prevent leaking.
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4
Combine cookies, graham crackers, 1 cup of walnuts and brown sugar in food processor.
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5
Reserve remaining walnuts for topping of cake.
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6
Slowly add butter and pulse the processor until crumbs begin to stick together.
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7
Press crumbs into the bottom, not sides of pan.
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8
Filling.
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9
Using an electric mixer, beat cream cheese and sugar until smooth and fluffy.
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10
Transfer 3/4 cup of the mixture to small bowl; cover tightly and refrigerate for topping.
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11
Beat in eggs one at a time.
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12
Add pumpkin and remaining seven ingredients.
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13
Beat until just blended.
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14
Pour filling into prepared crust.
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15
Place spring-form pan in large roasting pan.
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16
Add enough water to come halfway up sides of spring-form pan.
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17
Bake until slightly puffed and softly set and top is golden, about 1 1/2 hours.
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18
Transfer pan to rack and cool.
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19
Refrigerate cake overnight, or if needed that day it can be placed in freezer for 6 hours.
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20
Topping.
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21
Bring remaining 3/4 cup cream cheese mixture to room temperature.
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22
Add sour cream, heavy cream and cinnamon to cream cheese misture and stir to combine.
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23
Remove cheesecake from refrigerator.
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24
Press down firmly on sides of cheesecake to even its thickness.
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25
Using a knife, cut around sides of pan to loosen cake; release pan sides.
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26
Spread topping mixture evenly over cheesecake.
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27
Caramel Sauce.
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28
Cook sugar and water until sugar browns, stirring constantly.
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29
Remove from heat and blen in butter, then stir in cream immediately.
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30
Drizzle caramel sauce over cake and refrigerate until caramel sets, about 20 minutes.
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31
Remove from refrigerator and dust the edges of cheesecake with the reserved 1/4 cup of of toasted walnuts.
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32
Slice and serve.
