• Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a springform pan with parchment paper, set aside.

Graham Cracker Crust

• Stir graham cracker crumbs, brown sugar, and salt together in a large bowl. Pour in melted butter and stir.
  200 grams graham cracker crumbs, 56 grams unsalted butter, 50 grams brown sugar, ¼ teaspoon salt
• Firmly press the graham cracker mixture into the bottom and up the sides of the lined springform pan. Bake for 5-8 minutes.
• Remove the crust from the oven and lower the temperature to 325 degrees Fahrenheit (170 degrees Celsius).

Pumpkin Cheesecake

• Place a roasting pan on the bottom rack and fill with 4 cups of hot water. This is a water bath that keeps the cheesecake from cracking.
• Beat cream cheese and sugars together in a large bowl with an electric mixer or stand mixer on medium speed until creamy and lump-free. Scrape the sides of the bowl.
  680 grams full-fat cream cheese, 120 grams granulated sugar, 60 grams brown sugar
• Add the sour cream, mixing on low speed until smooth. Then beat in the vanilla, cornstarch, pumpkin spice, and salt.
  120 grams sour cream, 1 tablespoon vanilla extract, 1 tablespoon cornstarch, 1 tablespoon pumpkin pie spice, ½ teaspoon salt
• Mix in the eggs one at a time on low speed. Scrape down the sides and bottom of the bowl after eggs 2 and 3.
  3 large eggs
• Mix in the pumpkin puree on low. Once it's mostly mixed in, fold with a rubber spatula to pop air bubbles.
  318 grams pumpkin puree
• Pour the cheesecake filling on top of the crust. Smooth it out, then place the pan in the oven directly above the water bath. Bake for 60-70 minutes until the edges are set and the center is puffed and jiggles stiffly like Jell-O.
• Turn off the oven and crack open the door. Cool the cheesecake inside for 1 hour. Take it out of the oven and cool on top of it to room temperature.
• Cover the cheesecake with aluminum foil and chill in the refrigerator for at least 4 hours, but ideally overnight.

Caramel Pecan Topping

• In a medium bowl, stir the pecan halves into the caramel sauce.
  100 grams pecans, 200 grams caramel sauce
• Release the sides of the springform pan and transfer the cooled pumpkin cheesecake to a cake stand. Spread the caramel pecan mixture on top of the cheesecake, slice, and serve!