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PUMPKIN PIE CHEESECAKE WITH SALTED CARAMEL & PECANS

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Ingredients
  

Crust

  • 1 ¼ cups graham-cracker crumbs
  • ¼ cup sugar
  • 4 tablespoons unsalted butter melted

Cheesecake:

  • 32 ounces cream cheese room temperature
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • 15 ounces canned pumpkin
  • 4 eggs room temperature
  • 3 Tablespoons heavy cream
  • 1 Tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Instructions
 

Crust

  • MIX ALL TOGETHER AND PAT INTO 9 INCH SPRINGFORM. BAKE 10-12 MINUTES AT 350.

Cheesecake

  • ELECTRIC MIX CREAM CHEESE AND SUGAR. ADD PUMPKIN. ADD EGGS ONE AT A TIME. ADD REST JUST UNTIL SMOOTH. POUR ONTO CRUST. WRAP SIDES IN FOIL AND PLACE INTO A BIG ROASTING PAN. POUR BOILING WATER IN HALFWAY UP THE SIDES. BAKE AT 350 FOR 60-65 MINS. WHEN DONE, KEEP IN OVEN FOR ONE HOUR WITH THE HEAT OFF. CHILL COMPLETELY.