In a food processor add the graham crackers and 2 tablespoons of brown sugar, process until only crumbs are left. While the food processor is still running, add the melted butter and process until it resembles wet sand. Dump the mixture into the bottom of a 9-inch springform pan. Press into the bottom until well compacted.

Preheat oven to 350 F.

In the bowl of a stand mixer, add the brown sugar, white sugar and cream cheese. Mix until well combined. One at a time, add the eggs and vanilla, mixing until well combined and scraping the bottom of the bowl before adding the next egg. Add the pumpkin puree, cinnamon nutmeg and salt, mix until very well combined. Add the pumpkin ale and stir until combined. Sprinkle the flour over the bowl and stir on medium speed until just combined.

Pour the filling over the crust. Bake at 350 F for about one hour or until the center no longer jiggles when you shake the rack the cheesecake sits on. When done, it will still look wet in the center. The secret to a great cheesecake is not to over bake it. It’s better to slightly under bake it for a smooth mousse-like texture.

When done remove it from the oven and allow it to cool slightly. Then chill it in the refrigerator until set, about 3 hours.

To make the caramel sauce, add the sugar, ale and corn syrup to a pot and stir over medium high heat for about 1 minute. Stop stirring and allow it to come to a boil, untouched, until it turns an amber color. This will take about 10 minutes (230 F on a candy thermometer). Remove it from the heat, add the butter and cream, stir until combined. Add the pecans and stir. Allow to cool to approximately room temperature before serving over chilled cheesecake.