Pumpkin Cheesecake
Graham Cracker Crust
1-Preheat the oven to 350F: Preheat the oven to 350F. Wrap the bottom and sides of a 9-inch springform pan with aluminum foil about 5 times so that no edges are showing.
2-Stir together the graham cracker crumbs, melted: Stir together the graham cracker crumbs, melted butter, sugars and cinnamon in a medium sized bowl.
3-Press the mixture down into the bottom: Press the mixture down into the bottom of your prepared springform pan.
4-Bake for 8 minutes in the oven: Bake for 8 minutes in the oven.

Cheesecake Filling
5-Stir together the white sugar, brown sugar,: Stir together the white sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and corn starch in a medium bowl.
6-In a large bowl beat together the: In a large bowl beat together the cream cheese until smooth. Mix in the sugar mixture.
7-Beat in the sour cream & pumpkin: Beat in the sour cream & pumpkin puree. Then mix in the eggs 1 at a time, being careful not to overmix the batter.
8-Pour the batter over top of the: Pour the batter over top of the graham cracker crust.
9-Place the cheesecake in the middle of: Place the cheesecake in the middle of a large roasting pan, then pour about 1/2 inch of water into the roasting pan. (The aluminum foil should still be wrapped around the springform pan).
10-Place the roasting pan with the cheesecake: Place the roasting pan with the cheesecake inside in the oven to bake. Bake for 55-65 minutes, or until the top looks just set and if you give the pan a gentle nudge the cheesecake still has a slight wobble.
11-Remove the roasting pan from the oven: Remove the roasting pan from the oven. Cool the cheesecake in the roasting pan until the water is lukewarm. Then remove the cheesecake from the water bath, unwrap the foil and continue cooling on a wire rack. Once completely cooled, wrap springform pan with clingfilm and chill in the fridge for at least 4 hours or preferably overnight.

To Serve
12-When ready to serve, trace a thin: When ready to serve, trace a thin knife around the edges of the cheesecake. Unclamp the outer ring of the springform pan.
13-Top with whipped cream and a sprinkle: Top with whipped cream and a sprinkle of cinnamon (optional), and optionally serve with salted caramel sauce.

Salted Caramel Sauce
Salted Caramel Sauce
14-Add the sugar to a medium saucepan: Add the sugar to a medium saucepan over medium heat. Stir constantly as the sugar cooks. It will form lumps, then turn into a smooth amber color liquid.
15-Once it’s entirely smooth, add in the: Once it’s entirely smooth, add in the butter and whisk gently until melted. (Be careful – the mixture will boil up).
16-After the butter has melted, remove from: After the butter has melted, remove from the heat and whisk in the cream. Then stir in the vanilla extract & salt.