Step 1

Lightly coat a 10 1/2 inch springform pan with baking spray and set aside.

Step 2

Add the "Crust" ingredients to a large bowl and stir until well combined.

Step 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.

Step 4

Refrigerate or best freeze for at least 20 minutes.

Step 5

Preheat oven to 325 degrees Fahrenheit.

Step 6

Adjust the top rack to be positioned in the middle of the oven.

Step 7

If not using canned pecan pie filling, follow the below instructions to make your own.

Step 8

In a small bowl combine brown sugar, cornstarch and salt, whisk to combine.

Step 9

Place a sauce pan over low medium heat, add the sugar mixture to it.

Step 10

Whisk in the egg yolks, dark corn syrup or maple syrup and cream, until smooth. Stir continuously and bring to a simmer.

Step 11

Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally.

Step 12

Remove from heat. Stir in cold diced butter until fully melted.

Step 13

Fold in roasted, chopped pecans and vanilla extract.

Step 14

Transfer the mixture to the prepared graham crust.

Step 15

Cover with foil and bake for 20 minutes.

Step 16

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.

Step 17

Preheat oven to 350 degrees Fahrenheit.

Step 18

Adjust the top rack to be positioned in the middle of the oven.

Step 19

Make sure all the ingredients are at room temperature before you begin.

Step 20

In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy on medium-low speed.

Step 21

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.

Step 22

Remove springform pan from the fridge and pour the cheesecake batter mixture on top of the pecan pie filling. Level the top with a spatula.

Step 23

Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath".

Step 24

Bake in the preheated oven at 350F for 20 minutes, reduce heat to 325F and bake for another 30-40 minutes.

Step 25

Try not to open the door to the oven. At the 45 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.

Step 26

Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.

Step 27

Transfer cheesecake to a wire rack to cool completely, after which transfer to the fridge for at least six hours before adding the Pecan Caramel Layer.

Step 28

Prepare this layer when ready to add it to the refrigerated cheesecake, as the caramel will harden and it will become impossible to pour it.

Step 29

In a medium sauce pan over medium heat melt sugar while stirring constantly until a brownish liquid forms. All sugar bits should be fully dissolved.

Step 30

When sugar has completely melted, add the butter and stir until well combined.

Step 31

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.

Step 32

Remove from heat and stir in chopped pecans.

Step 33

Let the mixture cool slightly, pour it on top of the pumpkin cheesecake. Level the top with a spatula. Return to the fridge for 1 hour.

Step 34

Add cream and sugar to a large bowl.

Step 35

Using a hand mixer 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.

Step 36

Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto cheesecake right before serving.