Pumpkin Cheesecake with Caramel Sauce

Preheat oven to 300 F.

For the graham cracker crust:
In a medium sized bowl, combine graham wafer crumbs, melted butter, and sugar. Stir until well combined. Press graham crumb mixture into the bottom of a 9″ springform pan. Set aside.

For the pumpkin cheesecake filling:
In the bowl of a stand mixer using the paddle attachment, cream together the cream cheese and sugar. Add eggs, one at a time, scraping down sides of bowl as needed. Add pumpkin puree, cinnamon, ginger, cloves, and nutmeg. Continue to beat mixture for several minutes (4 to 5) on medium speed to incorporate some air into the batter. Add cornstarch and beat for an additional 3 to 4 minutes.

Pour filling over graham crumb base. Bake at 300 F for 1 hour to 1 hour 15 minutes (depending on your oven) or until center of cheesecake is slightly jiggly. Cheesecake will continue to bake slightly once removed from the oven. Remove from oven and set pan on a wire rack to cool.

Once cooled to room temperature, refrigerate cheesecake for several hours or overnight. The cheesecake can also be frozen at this point by leaving it in the springform pan and tightly wrapping the pan with plastic wrap.

For the caramel sauce:
In a small saucepan over medium high heat, melt the butter. Then add the brown sugar and stir continuously with a rubber spatula until the brown sugar is melted and you can no longer feel the sugar crystals with your spatula on the bottom of the pan. Add whipping cream and mix well. Continue to boil, without stirring, for 2 minutes. Remove from heat.

Drizzle caramel sauce over sliced cheesecake. Garnish with whipped cream.

If your caramel becomes too thick as it cools, you can reheat it in the microwave for 20 seconds, or place the pan back on the stove on low heat to rewarm.