#### Instructions:
1. **Prepare the crust:**
– Preheat your oven to 350°F (175°C).
– In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
– Bake the crust for about 10 minutes, then remove from the oven and let it cool.
2. **Make the filling:**
– In a large mixing bowl, beat the softened cream cheese until smooth.
– Gradually add the sugar, pumpkin puree, vanilla extract, cinnamon, and nutmeg. Mix until well combined.
– Add the eggs one at a time, mixing well after each addition. Finally, mix in the heavy cream until smooth.
3. **Assemble the cheesecake:**
– Pour the filling over the cooled crust, spreading it evenly.
– Bake in the preheated oven for about 55-60 minutes, or until the center is set and the edges are slightly puffed.
4. **Cool and top:**
– Remove the cheesecake from the oven and let it cool at room temperature for about an hour.
– Refrigerate for at least 4 hours or overnight for best results.
– Before serving, sprinkle the chopped pecans on top and drizzle with caramel sauce.
5. **Serve and enjoy!**
– Slice the cheesecake and enjoy a delicious slice of fall flavors!
Feel free to adjust the toppings or spices to your taste. This cheesecake is perfect for fall gatherings or any special occasion!
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