Pumpkin and Salted Caramel Cheesecake

Crust:

• 9 whole graham crackers
• 3 ounces melted butter
• 2 tablespoons brown sugar
• 1 teaspoon pumpkin pie spice

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Filling:

• 15 ounces pumpkin puree (canned: 1 can)
• 24 ounces cream cheese (softened)
• 1 ⅓ cups brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• The zest and juice of 1 lemon
• 1 tablespoon vanilla extract
• 5 whole eggs
• 4 ounces heavy cream
• 4 ounces Charred Rosemary & Sage Salted Caramel Sauce

Crust:

1. Preheat your oven to 325 F and spray your 9-inch springform pan to prepare for baking.
2. Make the crust by grinding the 9 whole graham crackers, along with the brown sugar and pumpkin pie spice,  in your food processor until it forms a fine crumb.
3. Slowly stream in the melted butter and continue to process until evenly distributed.
4. Pour, then press the crust into the bottom of the springform pan to form a leveled layer.
5. Bake the crust at 325 F for about 12-15 minutes or until the crust browns slightly and you can smell the spices.
6. Once the crust has finished baking, remove it from the oven and allow it to cool at room temperature for about 20 minutes or until it is no longer hot.
7. Once the crust has cooled, wrap the bottom and sides of the springform pan with aluminum foil and place it inside a roasting pan capable of holding 2-4 inches of water.
8. Begin boiling about 2 quarts of water (which will be used for baking).
9. Proceed to make the cheesecake filling.

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Filling:

1. Using your stand mixer fitted with your paddle attachment, begin to mix the softened/room temperature cream cheese on a medium-low speed for about 3 minutes. Stop about halfway and scrape down the sides of the bowl and paddle.
2. Add the brown sugar, little by little while mixing, until all the sugar is incorporated and continue to mix for 2 minutes.
3. Carefully add the pumpkin puree, salt, ground cinnamon, pumpkin pie spice, vanilla, and juice and zest of the lemon and mix on low speed until fully incorporated. Make sure to scrape the sides and the paddle once again.
4. Once everything is fully incorporated, add the eggs, one-by-one, waiting until the first egg is fully incorporated before adding the next. Once all the eggs are incorporated, transfer the batter to a large bowl and clean your mixing bowl.
5. Once clean, add the heavy cream to the bowl of your mixer and, using the whisk attachment, whip the cream to soft peaks using a medium speed. (about 1-2 minutes)
6. Once whipped, gently fold the whipped cream into the cheesecake batter using a rubber spatula. Gently mix to fully incorporate.
7. If you are using the Charred Rosemary & Sage Salted Caramel Sauce (optional), gently swirl in the caramel and gently mix to distribute. Do not fully incorporate because you want the caramel swirl to be visible.
8. After adding the caramel, gently transfer the batter into the springform pan, tapping it down gently to level it out into the pan.
9. Once full, transfer the springform pan into the previously discussed roasting pan and place both into the oven. Carefully pour the boiling water from above into the roasting pan so that it surrounds the cheesecake on all sides and goes about 2-3 inches up the side of the pan. Close the oven and bake at 325 F for about 1 ½ to 2 hours or until the center no longer giggles and is cooked to 150 F.
10. Once cooked, carefully remove both pans from the oven and discard the boiling water. Allow the cheesecake at least 3 hours to cool and set before serving.