Pumpkin Cheesecake

Directions

1. Set your oven to 350°F. Wrap the exterior bottom of a 9-inch springform pan with two layers of foil, letting the foil extend a few inches up the sides. Spray the inside of the pan lightly with nonstick cooking spray.
2. In a food processor, combine the pecan halves and full graham cracker sheets. Pulse until you get fine crumbs. Add 3 tablespoons granulated sugar and 1/2 teaspoon salt, then pulse again. Drizzle in the melted butter and process until everything is evenly moistened.
3. Press the crumb mixture firmly across the bottom and partway up the sides of the prepared pan. Bake the crust for 8 to 10 minutes, then move the pan to a wire rack to cool completely.
4. For the filling, beat the softened cream cheese, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar in a large bowl using an electric mixer on medium-high speed for 2 to 3 minutes until fluffy. Scrape down the bowl with a rubber spatula. Reduce speed and beat in the eggs one at a time just until combined. Mix in the pumpkin puree, sour cream, and vanilla extract. With the mixer on low, add the cornstarch, remaining 1/4 teaspoon salt, cinnamon, ginger, nutmeg, and cardamom until incorporated.
5. Bring a pot of water to a boil to use for a water bath.
6. Pour the filling into the cooled crust. Set the springform pan in the center of a large roasting pan. Carefully pour the boiling water into the roasting pan so it reaches about halfway up the sides of the springform pan.
7. Bake the cheesecake for 65 to 75 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, prop the door open a crack using a wooden spoon, and let the cheesecake rest inside for 1 hour.
8. Take the cheesecake out of the water bath and place the springform pan on a wire rack. Let it cool to room temperature, then cover and refrigerate for at least 12 hours.
9. Before serving, remove the sides of the springform pan. Top the cheesecake with chopped pecans, a drizzle of caramel sauce, and whipped cream.