Pumpkin cheesecake with caramel sauce and candied pecans.

Filling: cream cheese, pumpkin puree, flour, eggs, pumpkin pie spice.

Crust: graham crackers, cinnamon-sugar, butter. Baked for 8 minutes, then filled and baked for 45 minutes.

Perfection! :)

I was in a bit of a rush to top this so I didn't take pictures of the sauce and pecans! But the sauce is a basic caramel. For the pecans I used: pecan halves, egg white, sugar, cinnamon, salt, water and vanilla.

I made this one for dinner at the Ring's and another, in my square spring-form pan, for Thanksgiving dinner at the Hong's. It's my tradition to do a pumpkin cheesecake every Thanksgiving, but I didn't get to last year.. I hope it's as good as I remember!