Prepare the Crust

1. Mix graham cracker crumbs, cinnamon, and melted butter until it resembles wet sand. Press firmly into a springform pan, covering the bottom and sides. Chill for 20 minutes.

Make the Pecan Pie Filling

1. Cook brown sugar, cornstarch, egg yolks, dark corn syrup, and cream until thickened. Stir in butter, pecans, and vanilla. Cool slightly, then pour over the crust.

Prepare the Cheesecake Layer

1. Beat cream cheese and sugar until fluffy. Mix in pumpkin puree, spices, sour cream, eggs (one at a time), and heavy cream. Pour over the pecan pie layer.

Bake in a Water Bath

1. Wrap the pan in foil, place it in a roasting pan, and pour boiling water halfway up the sides. Bake at 350°F, then lower to 325°F until the edges are set, and the center jiggles.

Cool Gradually

1. Cool the cheesecake in the oven with the door ajar for an hour, then on a wire rack. Refrigerate for at least six hours or overnight.

Add the Topping

1. Warm caramel sauce, stir in pecans, and spread over the chilled cheesecake.

Serve and Enjoy

1. Garnish with whipped cream and cinnamon, slice cleanly with a sharp knife, and savor every bite!