Spiced Pumpkin Cheesecake with Caramel Sauce

Ingredients

• 2 C graham crackers
• 1/2 C unsalted buter, melted
• 2 Tb granulated sugar
• 3: 8oz pkg cream cheese, softened
• 1/2 C granulated sugar
• 1/2 C light brown sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 C pumpkin puree
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/8 tsp ground cloves
• 1 1/2 C heavy cream
• 1/4 C powdered sugar
• 1/2 tsp vanilla extract
• Caramel sauce

Directions

1. Heat the oven to 350 degrees F. Cover the outside of a 9-inch springform pan with 2 layers of heavy duty foil, then put it aside. Pulse the graham crackers in a food processor until they are finely ground. You can also seal them in a large plastic bag and crush them with a meat mallet or rolling pin. Stir 2 cups graham cracker crumbs with 2 tablespoons sugar and the melted butter until the crumbs are evenly damp. Add the mixture to the prepared 9-inch springform pan and give the pan a gentle shake so the crumbs spread out. Using the bottom of a flat cup or measuring cup, press the crumbs across the base and up the sides, starting in the middle and working toward the edges. Bake at 350 degrees F for 5 minutes.
2. Lower the oven heat to 325 degrees F. Have a large roasting pan ready, one that can comfortably hold the cheesecake pan.
3. In a large bowl or the bowl of a stand mixer, beat the cream cheese until smooth. Add the granulated sugar and brown sugar and mix only until combined. With the mixer on low speed, blend in the vanilla, then add 1 egg at a time, mixing until each is fully incorporated. Add the pumpkin puree and spices and mix until the batter is uniform, with no visible streaks. Pour the filling into the crust, and smooth the surface with an offset spatula if it needs a little help.
4. Place the cheesecake in the large roasting pan. Move the roasting pan, with the cheesecake inside it, to the oven. Pour hot water into the roasting pan, taking care not to splash any into the cheesecake. The water should reach half way up the side of the springform pan.
5. Bake for 45 minutes. Switch off the oven without opening the door, and leave the cheesecake inside to continue cooking for an additional hour.
6. Take the cheesecake out of the oven carefully. Let it cool all the way to room temperature, then move it to the refrigerator and chill for at least 6 hours or overnight.
7. Prepare caramel sauce as directed.
8. When you are ready to serve, make the whipped cream. In a medium bowl, beat the heavy cream, powdered sugar and vanilla until the cream is almost at stiff peaks.
9. Slide a knife carefully between the crust and the pan. Unlatch the pan and gently lift away the sides from the cheesecake. Cut slices with a warm knife, wiping it clean between cuts. Serve with whipped cream and caramel sauce.
10. Store cheesecake in the refrigerator.