caramel pumpkin cheesecake

How To Make caramel pumpkin cheesecake

• 
  Step 1
  To make the crust, combine all of the ingredients.
• 
  Step 2
  Press into a 9-inch springform pan.
• Step 3
  To make the filling using Sugar Pumpkin (if using canned pumpkin, skip to step 4), preheat the oven to 400° F. Cut the pumpkin in half crosswise and roast, cut side down, for about 30 minutes or until fork-tender. Cool slightly and scrape out the seeds. Scoop out the flesh and puree in a food processor until smooth. You will need 2 cups for the filling.
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  Step 4
  In a mixing bowl, beat the cream cheese until smooth.
• 
  Step 5
  Then beat in the eggs and egg yolk until incorporated.
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  Step 6
  Beat in pumpkin puree, sugar, sour cream, flour, spices, vanilla, and caramel sauce.
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  Step 7
  Pour the filling into the prepared crust.
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  Step 8
  Bake at 350° F for about 1 hour or until the center is set.
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  Step 9
  Let rest for 20 minutes and then refrigerate for at least 3 hours or up to overnight.
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  Step 10
  To make candied pecans, combine 2 Tbsp of sugar and 2 Tbsp of hot water in a small saucepan. Add 1/4 cup nuts and stir to dissolve the sugar.
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  Step 11
  Bring to a boil. Immediately turn down the heat to a simmer for 5-7 minutes, stirring frequently. You want them to be golden and coated. It is very easy to forget about them and have them burn, trust me!
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  Step 12
  If the syrup is looking too runny, keep them on the stove. You want them to be coated and the syrup mostly gone. I have made these many times and taken them out too early so they are just super sticky which is still yummy but not what I am going for. Make sure to let them dry on parchment paper in a single layer. If you find these are not crunchy enough for you, you could pop them into the oven at 350 for 3-5 minutes to crisp them up a little more.
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  Step 13
  To serve, slice and plate, then drizzle extra caramel sauce on each slice.
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