Caramel Pumpkin Pecan Gingersnap Cheesecake

This is Pioneer Woman's recipe. It is ABSOLUTELY THE BEST CHEESECAKE I HAVE EVER EATEN. Seriously. I think it is the gingersnap crust. If you add one recipe to your dessert file, this should be it, that is, if you are not worried about calories and fat content. There is nothing low cal about this recipe. Then again, Thanksgiving isn't the time to start talking about low cal is it? Did I already mention that this is, quite frankly, the best dessert ever? Oh my gosh....it is amazing!

Crust:
12 ounces store bought gingersnaps
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar
dash of salt

Filling:
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons heavy cream
1 jar caramel topping
Extra chopped pecans
Extra crushed gingersnaps

1. In a food processor crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and mix until thoroughly combined. Press into bottom and sides of a 10-inch spring form pan. Chill for 20-30 minutes.

2. In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.

3. Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (NOTE: CAN BE OMITTED; ) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling in pan. Even out the top with a flat spatula.

4. Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes.

5. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
Remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.