Crust:

Cup of Yum
1. Lightly coat a ten 1/2-inch springform pan with baking spray and set aside.
2. Add the "Crust" ingredients to a large bowl and stir until well combined.
3. Press the mixture into the prepared pan. Using a measuring cup, press the crust and try to line the sides about 2 inches up the pan edges.
4. Refrigerate or freeze for at least 20 minutes.

Pecan Pie Filling:

1. Preheat oven to 325 degrees Fahrenheit.
2. Adjust the top rack to be positioned in the middle of the oven.
3. If not using canned pecan pie filling, follow the below instructions to make your own.
4. In a small bowl, whisk brown sugar, cornstarch, and salt.
5. Place a saucepan over low, medium heat, and add the sugar mixture to it.
6. Whisk in the egg yolks, dark corn syrup, or maple syrup, and cream until smooth. Stir continuously and bring to a simmer.
7. Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally.
8. Remove from heat. Stir in cold diced butter until thoroughly melted.
9. Fold in roasted, chopped pecans and vanilla extract.
10. Transfer the mixture to the prepared graham crust.
11. Cover with foil and bake for 20 minutes.
12. Remove from oven, discard foil cover, and let it cool to room temperature on a wire rack. Once cooled, transfer to the fridge for about 20-30 minutes for the mixture to settle.

Pumpkin Cheesecake Layer:

1. Preheat oven to 350 degrees Fahrenheit. Adjust the top rack to be positioned in the middle of the oven.
2. Make sure all the ingredients are at room temperature before you begin.
3. In a stand mixer or a large bowl using a hand mixer, beat cream cheese, and sugar until light and fluffy at medium to low speed.
4. Add the rest of the ingredients from the "Cheesecake Batter" list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
5. Remove the springform pan from the fridge and pour the cheesecake batter mixture on top of the pecan pie filling. Level the top with a spatula.

Bake:

1. Bake in the preheated oven at 350F for 20 minutes, reduce heat to 325F, and bake for another 30-40 minutes.
2. Try not to open the oven door. At the 45-minute mark, check the cheesecake to see if it's done. A small area in the center should wobble slightly, and the edges should be puffed and light golden brown.
3. Turn the oven off, prop open the oven door, and leave the cheesecake to cool in the oven for one hour.
4. Transfer the cheesecake to a wire rack to cool completely. Then, transfer it to the fridge for at least six hours before adding the Pecan Caramel Layer.

Pecan Caramel Layer:

1. Prepare this layer when ready to add it to the refrigerated cheesecake, as the caramel will harden and make pouring it impossible.
2. In a medium saucepan over medium heat, melt sugar while stirring constantly until a brownish liquid forms. All sugar bits should be fully dissolved.
3. When the sugar has completely melted, add the butter and stir until well combined.
4. Carefully, while still stirring, add the heavy whipping cream. Once all the cream has been added, let the mixture boil without stirring for one minute.
5. Remove from heat and stir in chopped pecans.
6. Let the mixture cool slightly, and pour it on the pumpkin cheesecake. Level the top with a spatula. Return to the fridge for 1 hour.

Whipped Cream:

1. Add cream and sugar to a large bowl.
2. Using a hand or stand mixer, whisk on slow—medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
3. Add the whipped cream to a pastry bag fitted with a star piping tip and pipe it onto the cheesecake before serving.