TIME: 20 minutes to prepare, 60 minutes to bake, 4 hours inactive
Preheat the oven to 350 degrees F(175 C). Line an 8×8 inch (20 cm) baking pan with parchment paper.
In a food processor, add the graham crackers and ginger snaps and pulse until finely ground.
Add the melted butter and and sugar, and pulse until all moist. Transfer to the prepared pan, make an even layer and press to the bottom with the bottom of a cup or glass.
Bake for 10 minutes. Remove from the oven and set aside.
In the meantime prepare the filling. In a large bowl, mix the cream cheese with the sugar until light and fluffy. You can use a stand mixer or an hand held one. Beat well.
Beat in the pumpkin puree.
Beat in the eggs one at a time.
Add the vanilla, cinnamon, nutmeg, corn starch and salt. And beat until combined. Don’t overbeat. Pour into the pan. level.
And bake for 60 minutes or until the middle is mostly set. Turn off the oven, open the door slightly and let the cheesecake cool in the oven for 30 minutes. Cool for an hour.
Make the caramel sauce: In a saucepan melt the sugar over medium-high heat while stirring constantly When it’s deep amber color, add the butter and mix. Cook for 2 minutes and add the cream while mixing (careful with the hot bubbles). Add the salt and cook for one minute.
Remove form the heat and cool for a couple of minutes and pour over the cheesecake. Cool the cheesecake and refrigerate for at least 4 hours or overnight.
Cut in squares and serve!