Pumpkin Pecan Cheesecake with Salted Caramel Sauce

Instructions

1. Preheat oven to 350 degrees F. Wrap the entire outside of a 9-inch springform pan with two sheets of foil.
2. Using a food processor, combine the graham cracker crumbs, pecans, and sugar. Pulse into a fine crumb. Add the melted butter and process until combined.
3. Transfer the crumbs to the prepared pan and evenly spread it. Use a flat bottom cup and press down on the crust to create an even layer. Bake crust for 10 minutes. Let cool while you prepare the filling.
4. Reduce oven temperature to 325 degrees F.
5. In the bowl of an electric mixer set on medium speed, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. In a small bowl, whisk together the sugar and spices. Add pumpkin puree and sugar mixture to cream cheese and beat until well combined, another 2-3 minutes, scraping down bowl as needed. Add in maple syrup and mix well on medium-low speed. Reduce speed to low and add eggs in one at a time, mixing until combined. Mix filling until smooth for an additional minute.
6. Pour filling into the prepared springform pan with crust. Place the springform pan into a much larger baking pan or roasting pan. Add hot water into the larger baking pan to reach halfway up the side of your spring-form pan.
7. Bake at 325 degrees F for one hour. Then turn off the oven and leave the cheesecake in the oven for additional 45 minutes. Remove cheesecake from oven and allow to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.
8. When ready to serve, remove the sides from the spring-form pan and pour the salted caramel on top of the cheesecake. Smooth evenly. Top with toasted pecans.
9. Store covered in refrigerator.