Pumpkin Cheesecake with Caramel and Pecans

Preheat your oven to 180°C (350°F). Crush the cookies into fine crumbs and mix them with ground ginger, finely chopped nuts, and melted butter. Press the mixture firmly into the bottom of an 18 cm (7 inch) springform pan. Bake for about 10 minutes, then let it cool.

In a large bowl, combine the softened cream cheese with pumpkin puree. Add the eggs and brown sugar, and gently mix everything with a whisk. *Do not beat* to keep the mixture smooth.

Add the ground cinnamon, ground ginger, and orange zest. Finally, pour in the heavy cream and mix until just combined. Wrap the bottom of the pan with aluminum foil to prevent water from seeping in.

Place the pan in a larger baking dish filled with hot water (about halfway up the sides of the springform pan). Bake at 150°C (300°F) for 40-50 minutes, or until the top is set but the center is still slightly wobbly. Turn off the oven and leave the cheesecake inside for another hour.

Once cooled, refrigerate the cheesecake for 2-3 hours or until completely cold.

In a small saucepan, combine the heavy cream, brown sugar, glucose syrup, and butter. Cook over medium heat, stirring frequently, until the mixture thickens and large lazy bubbles appear. Remove from heat and let cool.

Pour the cooled caramel sauce over the chilled cheesecake. Carefully remove the cheesecake from the springform pan and decorate with chopped pecans. Enjoy your delicious autumn treat!