Gingersnap crust, recipe below
3- 8 ounce packages cream cheese, brought to room temperature
1 3/4 cups granulated sugar
3 tablespoons all-purpose flour
6 eggs, brought to room temperature
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
1/3 teaspoon ground ginger
1/3 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1- 15-ounce can pumpkin puree
Using an electric mixer, beat cream cheese until smooth. Add sugar and flour and continue mixing. With mixed on low, add the eggs one at a time, allowing each egg to mix into batter before adding the next. Add vanilla, spices, and pumpkin puree and beat until combined. Mix ingredients until just blended, and avoid over beating the mixture. Pour cheesecake mixture into cooled crust and lightly drop on the counter several times to remove air bubbles from batter. Place a pan of water on the lower rack of oven and the cheesecake on the middle rack of oven. Bake at 350 degrees for 15 minutes and then reduce heat to 300 degrees. Bake for another hour or until center is almost set. Turn off oven and leave cheesecake inside with the door ajar for one hour. Cool cheesecake completely on a wire rack.
1- 11 ounce package caramels
2 tablespoons butter
1 cup pecan pieces
Place unwrapped caramels in a microwave safe bowl with butter. Microwave 30 seconds at a time, stirring in between until caramel is melted and butter is completely mixed in. Drizzle melted caramel over cheesecake and sprinkle with pecans.
1- 16 ounce box gingersnap cookies
1/4 cup sugar
1/2 cup pecan pieces
5 tablespoons butter, melted
Preheat oven to 350 degrees. Pulse gingersnaps in a food processor until finely ground, add sugar and pecans and pulse until blended. Add melted butter and pulse until blended. Press mixture into bottom and sides of a lightly greased 10 inch springform pan. Bake until slightly browned on the edges. Allow to cool completely. Maintain oven heat to bake cheesecake.