Pumpkin Caramel Pecan Cheesecake

Pumpkin Caramel Pecan Cheesecake 

2 cups pecan halves
2 packs cinnamon graham crackers
8 Tablespoons butter
3 Tablespoons brown sugar

1/2 egg
1/3 cup brown sugar
1 1/2 teaspoons pumpkin pie spice

4 packs cream cheese softened
1 cup sugar

4 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons fresh lemon juice
1 can+ pumpkin

1 cup brown sugar
1/3 cup heavy cream
4 Tablespoons butter

1 cup powdered sugar
1 teaspoon vanilla

Soften cream cheese to room temperature.

Place a pan of water on the bottom rack of the oven.

Warm hearth to 325 degrees Fahrenheit.

Lightly butter bottom disc of springform pan.

Crush or process two packs of cinnamon graham  crackers.

Separate out from two cups pecan halves the broken ones (1/3 cup), and chop them finely with a knife or nut grinder.

Mix the chopped nuts with the graham cracker crumbs, 1/4cup brown sugar, and a stick of melted butter. Press into and up sides of springform pan.

Toss whole pecans in 1/2 egg (use bantam) plus 1 Tablespoon water, then add the mixed 1/2 cup brown sugar and pie spice and toss; spread on parchment in a shallow pan.

Bake both pans in 325 oven for 5-8 minutes or until crust is browned and nuts are gooey. Let both cool; break nuts apart.

Beat softened cream cheese in a mixer with 1 cup sugar, then beat in eggs one at a time, and beat until no cream cheese lumps are left. Add 1 1/2 teaspoons of vanilla, 1 1/2 teaspoons fresh lemon juice, and 1 can of pumpkin (add another 1/4 cup pumpkin if you have it). Mix until combined, and pour into coolish crust.

Bake cheesecake for 1 hour and 15 minutes: turn oven off and leave for 15 more while you make caramel.

In saucepan over medium heat, 1 cup brown sugar, 1/3 cup cream, and 1/4 cup butter to melt and gently boil away while you stir with a wooden spoon until caramel-colored, adding 1 cup powdered sugar off the heat, and then a teaspoon of vanilla and a tablespoon of butter to finish.

Take the cake out, and pour caramel on top, spreading deliciously around. Decorate with spiced pecan halves, laying delicately on top of caramel. Cover and refrigerate when it is safe to handle.

Chill thoroughly.

Run warm knife around ring to loosen any caramel, then lift from springform ring dramatically. Slice with warm knife. Serve with coffee or wheat beer to 12 or more people, and enjoy every bite.