PUMPKIN CHEESECAKE WITH CARAMEL SAUCE

1-1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus 1 tablespoon sugar
3 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
caramel sauce, recipe to follow

Preheat oven to 350 degrees F.

Make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. Put foil partway up the outside part of an 8-inch springform pan. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don’t want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set aside until you are ready to fill it.

In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy. Pour the filling into the pan. Bake for 60-70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Top each slice with caramel sauce.

Caramel Sauce

2 cups sugar
1/2 cup water
1-1/2 tbsp light corn syrup
2/3 cup heavy cream
2 tbsp unsalted butter, at room temperature

Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber., 5-10 minutes. Lower the heat a bit and, standing back from the saucepan add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps.

Note~If you do not have a spring form pan you can use a deep dish (9-10 inch) lined with parchment paper draped over the size so to lift out. But, I suggest purchasing a spring form pan, you will find yourself using it alo