Instructions

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create a solid crust.
3. In another mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, using an electric mixer on medium speed.
4. Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Mix until all ingredients are well combined and the mixture is smooth.
5. Add the eggs, one at a time, mixing well after each addition until fully incorporated.
6. Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
7. Bake for 55-60 minutes, or until the center is set and the edges are slightly golden. A slight jiggle in the center is fine as it will firm up while cooling.
8. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Carefully run a knife around the edges to loosen it, then remove the sides of the springform pan.
9. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours, or ideally overnight, to fully set and enhance the flavors.
10. Before serving, drizzle with caramel sauce and top with a generous dollop of whipped cream.