Welcome a dramatic new dessert to your fall table this year. Our creamy pumpkin cheesecake, glowing russet brown with easy-to-make caramel topping or shards, will add pizzazz to the bountiful feast.

Ingredients
•1 cup (250 mL)    gingersnap cookie crumbs (about 9 large cookies)   
•1/2 cup    (125 mL) finely chopped pecans   
•1/4 cup    (50 mL) butter, melted   
•2    Pkg (each 8 oz/250 g) cream cheese, softened   
•3/4 cup    (175 mL) granulated sugar   
•3    eggs   
•1/2 cup    (125 mL) sour cream   
•1-1/2 cups    (375 mL) pumpkin purée   
•1 tsp    (5 mL) each cinnamon and vanilla   
•1/2 tsp    (2 mL) each ground ginger and nutmeg   
•Pinch    ground cloves   
•1/3 cup    (75 mL) packed brown sugar   

Step-by-step method

Photography by Peter Chou and Christopher Campbell