Ingredients:

Pumpkin Gingersnap Cheesecake:

12 ounces of gingersnaps
½ cup of pecans, finally chopped
6 tablespoons of salted butter, melted
2 tablespoons of packed brown sugar
Dash of kosher salt
Three 8-ounces packages of cream cheese, softened
One 15-ounce can of pumpkin purée,

3 large eggs, at room temperature
1/4 of a cup of sour cream, at room temperature
1 ½ cups of granulated sugar
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract

½ teaspoon of ground nutmeg.

Salted Caramel Sauce:

1 cup of packed brown sugar
 ½ cup of heavy cream
4 tablespoons (1/2 stick) of salted butter
1 teaspoon of vanilla extract
1 teaspoon of kosher salt
Whipped cream, for serving and chopped pecans, for serving

For the Pumpkin Gingersnap Cheesecake:

In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
Preheat the oven to 350°F

To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sites once or twice. Add the eggs one at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.