PUMPKIN CHEESECAKE WITH SALTED CARAMEL & PECANS

Ingredients

• For the Crust

  • 1 1/4 cups graham-cracker crumbs
  • 1/4 cup sugar
  • 4 tablespoons unsalted butter, melted
  • MIX ALL TOGETHER AND PAT INTO 9 INCH SPRINGFORM. BAKE 10-12 MINUTES AT 350.

  
  For the 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
  
  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.  SERVE WITH SALTED CARAMEL AND PECANS ON TOP.