Ingredients
½ cup pecan halves
1 cup gingersnap crumbs
1 tbsp brown sugar
2 pinches salt
4 tbsp unsalted butter, melted
1 cup pumpkin puree
1 cup brown sugar
2 cups heavy cream
1 lb cream cheese
2 eggs
2 egg yolks
½ cup brown sugar
½ tbsp corn syrup
2 tbsp water
¼ cup heavy cream, heated
1 tbsp butter
½ tsp vanilla extract
Preparation
Preheat your oven to 350 degrees F, then wrap a 9-inch spring-form pan in tin foil to prevent water leakage.
Line a separate baking pan with parchment paper and spread your pecan halves on top.
Toast the pecans in the oven for 7 to 10 minutes, constantly checking on them to make sure they have not burned.
Place the pecans in a food processor along with the gingersnap crumbs, sugar, and salt, and process them for about 20 seconds until they form a crumbly consistency.
Add in the melted butter and pulse until they are well-incorporated. Then press the crumbs onto the bottom of the pan and 1 ½inches cup the sides (it helps to use a measuring cup for this step).
Prebake the crust for about 8 to 10 minutes until it turns golden.
Stir together the pumpkin puree and sugar in a small pot constantly on medium heat until they sputter.
Reduce the heat to low and cook the ingredients for about 3 to 5 minutes until they turn thick and shiny.
Scrape the pumpkin puree and sugar mixture into a food processor and process them for 1 minute.
Add in the heavy cream and cream cheese and process them for 30 seconds until they form a smooth mixture.
Gradually add in the egg yolks and egg whites, preferably one at a time, and process them until all ingredients are well-incorporated.
Transfer the filling on top of the crust and evenly smooth out the top layer.
Place the spring-form pan in a larger roasting pan and fill it with 1 inch of hot water.
Bake the cake for 55 minutes. Once you’re done, turn off the oven without opening and let the cake cool for about 1 hour until the middle portion is softly set.
Cool the cake on a wire rack then chill it overnight in the refrigerator.
In a medium pot, preferably nonstick, stir together the sugar, corn syrup, and water.
Continuously stir the mixture over medium heat until the sugar dissolves and the syrup begins to bubble.
Stop stirring completely and let the moisture boil until it forms a deep amber color. Lower the heat when it begins to change color.
Remove the mixture from the heat and carefully add the heavy cream. Scrape the sides, especially the solid bits, and return it to low heat, gently stirring it for 1 minute.
Remove the mixture from heat once more and add in the butter. Pour the mixture into a heat-safe glass measuring cup and let it cool slightly.
Mix in the vanilla extract and let the caramel sauce cool to room temperature. Scoop it into a piping bag and swirl it all over the cheesecake. Afterward, grab a fork and enjoy!
