1. Preheat the oven to 350 degrees. Crust: In a blender or food processor, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.

2. Filling: beat the cream cheese in a mixer until soft, about 2 minutes, scraping the sides as needed. Add the pumpkin and mix again for a minute until combined. Add the eggs 1 at a time, mixing until combined after each addition. Then add the sour cream and mix again. With the mixer on low, add the sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to get rid of any lumps and bumps.

3. Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is slightly jiggly, about 50 minutes. Turn off the oven, open the door just a bit and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight. I know, super high maintenance but SO worth it.

4. Use a store bought caramel sauce (the cheesecake was enough work) or if you like being an over acheiver, then make my famous-to-me caramel sauce.

5. Slice the cheesecake and drizzle the caramel over each slice. Add pecans or whipped cream if you are feeling fancy.