Pumpkin Cheesecake

1: Preheat oven at 325 F.

2: Crush ginger snaps with butter and press them onto your 9-inch springform pan to form the crust and bake for 10 minutes; set aside.

3: Beat cream cheese with sugar and vanilla until smooth; add in cream and lastly add eggs one at a time; don’t over beat eggs so the cheesecake doesn’t crack.

4: Mix 1/2 of the cheesecake mixture with pumpkin puree and pumpkin pie spice and pour mixture over the crust as you take turns with the batters.

5: Wrap the cheesecake with heavy duty aluminum foil to prevent water from getting into the pan and making the crust soggy; place in a water bath and bake for 1.5 hours until jiggly center.

6: Let cool at room temperature and then refrigerate for at least 3 hours or overnight.

7: To make the caramel pecans - melt butter and brown sugar over medium low heat, add vanilla and pecans and cook until caramel forms.

8: Pour caramel pecans in the center of the cheesecake, top with flaky sea salt and sage leaves; decorate with whipped cream, sprinkle pumpkin pie spice and enjoy!