1. Prepare the Crust:
Preheat oven to 325°F (163°C).

Mix graham cracker crumbs, brown sugar, and cinnamon in a bowl. Add melted butter and stir until combined.

Press the mixture into the bottom of a 9-inch springform pan.

Bake for 10 minutes. Remove and let cool while preparing the filling.

2. Make the Cheesecake Filling:
In a large bowl, beat softened cream cheese until smooth and creamy.

Add sugar and beat until well combined.

Mix in pumpkin purée, eggs, vanilla, and spices. Beat until just combined (do not overmix).

Pour the filling over the cooled crust. Tap gently to release air bubbles.

3. Bake the Cheesecake:
Wrap the outside of the pan with aluminum foil to prevent water from seeping in.

Place the pan in a larger roasting pan and fill with hot water halfway up the sides (water bath method).

Bake for 60–70 minutes, or until the center is slightly jiggly but set.

Turn off the oven, crack the door, and let it cool inside for 1 hour.

Remove, chill in the refrigerator for at least 4 hours or overnight.

4. Make the Salted Caramel Sauce:
In a heavy-bottomed saucepan over medium heat, melt the sugar, stirring constantly until it becomes amber-colored liquid.

Carefully add the butter, stirring until melted.

Slowly pour in the cream (it will bubble) and whisk until smooth.

Stir in the sea salt. Let cool before pouring over the cheesecake.

5. Assemble and Decorate:
Once chilled, pour caramel sauce generously over the top of the cheesecake.

Pipe whipped cream or caramel buttercream rosettes around the edge.

Sprinkle with crushed candied pecans or cookie crumbs.

Add an extra drizzle of caramel if desired.

🍂 Serving Tips:
Best served chilled with a cup of hot coffee or spiced tea. This cheesecake keeps well in the fridge for 3–4 days and is even more flavorful the next day!