Yield: 6-8 servings Oven temperature: 375 degrees F
Graham cracker crumbs1 3/4 cups Pecans, finely ground1/4 cup Ground cinnamon1/2 tsp Unsalted butter, melted1/2 cup Cream cheese, softened3 8-oz packages Sugar1 1/2 cups Cornstarch2 T Vanilla1 tsp Eggs2 Egg yolks2 Heavy cream1/4 cup Pumpkin pulp1 14-oz can Sugared pumpkin seeds Caramel sauce1/4 cup Powdered sugar
Preheat oven to 375 degrees.
Crust:In a bowl, combine the cracker crumbs, nuts, and cinnamon.Stir in the butter.Press the mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan.
Filling:In a mixer bowl, combine cream cheese, sugar, cornstarch, and vanilla.Beat until fluffy.Add eggs and yolks together, beating on low speed just until combined.Fold in the cream and the pumpkin pulp.(It will appear broken, but will bake beautifully.)Pour into the crust lined pan.
Place on a shallow baking pan in oven, and bake for 35-40 minutes, or until the center appears nearly set when shaken.Cool 15 minutes.Loosen sides of the pan, and cool for 30 minutes.
Chill for 4 hours before serving.Decorate with sugared pumpkin seeds and serve with caramel sauce.