This is why I have come up with this cheesecake.
Ingredients (8-inch cake):Crust 1 cup gingersnap cookie crumb 1/2 cup pecan, processed to crumb/powder 5 tbsp unsalted butter Filling
Preheat oven at 350F. Grease an 8-inch spring form pan. Wrap the pan with 2 layers of aluminum foil.
Make the crust by mixing all the crust ingredients together with a fork.
Press the mixture onto the bottom of the spring form pan. Bake crust for 8 minutes. Set aside to cool.Turn down oven temperature to 275F.
Beat the cream cheese and brown sugar until smooth. Add egg, one at a time. Mix for 2 minutes. Pour in pumpkin puree, vanilla and spice. Blend for another 2 minutes until well combined.
Pour the filling over the cooled crust. Tap the pan on counter a few times to release all the air in the batter.Bake in waterbath for an hour, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking.
Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.
Remove from water. Chill for overnight.
To prepare topping, melt the butter in a saucepan over medium high heat. Add the sugar and salt. Cook until sugar is dissolved. Reduce the heat to medium, cooking for 2 minutes until it begins to thicken. Stir constantly so it does not boil over or foam too much. Add the maple syrup. Continue to boil for another 2 minutes until thickened. Remove from heat and cool slightly.
Drizzle the caramel sauce over the cheese. Sprinkle chopped pecan on top, follow by extra sauce.