Prepare the crust

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until the crumbs are evenly moistened.
3. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Use the back of a spoon or a flat-bottomed glass to ensure an even layer.
4. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.

2. Make the pumpkin cheesecake filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
2. Add the sugar and vanilla extract, and beat until well combined.
3. Add the eggs one at a time, mixing after each addition until just incorporated. Avoid overmixing to keep the cheesecake creamy.
4. Stir in the pumpkin puree, cinnamon, nutmeg, cloves, and salt. Mix until smooth and fully blended.

3. Assemble and bake

1. Pour the pumpkin cheesecake filling over the cooled crust and smooth the top with a spatula.
2. Place the springform pan on a baking sheet and bake for 55–60 minutes, or until the edges are set and the center is slightly jiggly.
3. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracks.

4. Chill the cheesecake

• Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or overnight, to allow it to fully set.

5. Add the caramel topping

1. Just before serving, drizzle the caramel sauce over the top of the cheesecake, letting some drip down the sides for a dramatic effect.
2. Sprinkle with a pinch of sea salt if using for a salted caramel finish.

6. Garnish and serve

• Top with whipped cream, chopped pecans, and an extra drizzle of caramel for an indulgent presentation. Slice and serve chilled.