Step 1

To prepare crust: Preheat oven to 350 degrees. In a large mixing bowl, mix together crushed graham crackers and light-brown sugar (being sure to break up any clumps of the brown sugar).

Step 2

Pour in melted butter and mix until mixture is evenly coated. Firmly press mixture into the bottom and sides of a 9-inch spring-form pan coming within about 1-inch of the top edge.

Step 3

Bake in preheated oven for 8-9 minutes until lightly browned. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.

Step 4

In a large mixing bowl, using an electric hand mixer set on low speed, blend together cream cheese, light-brown sugar and granulated sugar until smooth, about - 30 seconds.

Step 5

Mix in flour, cinnamon, nutmeg and ginger. Add in pumpkin and vanilla and mix on low speed just until combined. Add in whole eggs one at a time, mixing after each addition just until combine, then add in egg yolks and mix just until combine.

Step 6

Lift and tap mixing bowl against the counter several times to release air bubbles from mixture.

Step 7

Pour mixture into graham cracker crust and bake in preheated oven (325 degrees) for 1 hour, then turn oven off and allow cheesecake to rest in oven 25 - 30 minutes (without opening oven door).

Step 8

Remove from oven and allow to cool 15 minutes, then cover with plastic wrap and chill 5 hours.

Step 9

Slice and drizzle each serving with salted caramel sauce then top with optional sweetened whipped cream. Store in refrigerator in an airtight container.