Pumpkin Cheesecake

My husband's two favorite desserts are 
New York style Cheesecake and Pumpkin Pie.

For his birthday I made him a rich and delectable Pumpkin Cheesecake.

I adapted this recipe from several different recipes. I took Martha Stuart's & Paula Deen's pumpkin cheesecake recipes, Libby's original pumpkin pie recipe, and also used another recipe that had a sinful caramel pecan topping for the cheesecake. I am still dreaming about the caramel topping. This recipe is perfection!



Pumpkin Cheesecake Recipe

INGREDIENTS

For the crust
1 1/4 cups graham cracker crumbs (10 whole crackers)
3 T. brown sugar
1 T. white sugar
1/2 t. cinnamon
4 T. unsalted butter, melted

For the filling
4 packages (8 oz. each) bar cream cheese, very soft
1 1/2 cups sugar
1 cup sour cream
3 T. all- purpose flour
1 cup canned pumpkin puree
1 t. ground cinnamon
1/2 t. ginger
1/4 t. cloves
1 T. vanilla extract
1/2 t. salt
4 large eggs, room temperature

Ingredients for Caramel Pecan topping
1/2 stick unsalted butter
1/2 cup packed dark brown sugar
1/4 t. sea salt
1/4 cup pure maple syrup
1/2 cup pecans, roughly chopped

DIRECTIONS

1. Preheat the oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side on the bottom part facing up.
2. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10-12 minutes.
3. Make the filling; With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, spices, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
5. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

DIRECTIONS FOR CARAMEL PECAN TOPPING
1. Melt the butter in a saucepan over medium high heat. Add the sugar and salt. Cook until the sugar is dissolved.
2. Reduce the heat to medium, cooking for 2 mins. until it begins to thicken. Stir constantly so it does not boil over or foam too much.
3. Add the maple syrup. Continue to boil for another 2 mins. until thickened. Remove from heat and cool slightly.
4. Drizzle the caramel sauce over the cheesecake. Sprinkle chopped pecans on top, follow by extra sauce.
bon appétit