pumpkin cheesecake salted caramel

Ingredients

• For the cheesecake...
• 15 ounces pumpkin puree
• 8 whole graham crackers
• 1/2 cup pecans
• 2 tablespoons packed brown sugar
• 5 tablespoons unsalted butter, melted
• 14 ounces cream cheese, room temperature
• 1 1/2 cups granulated sugar
• 1 teaspoon salt
• 1 1/2 teaspoons five-spice powder
• 5 large eggs, room temperature
• 1 cup heavy cream, room temperature
• 1 tablespoon fresh squeezed Satsuma (or you could sub with a tangerine or orange)
• 2 teaspoons pure vanilla extract
• For the salted caramel...
• 6 ounces unsalted butter (1 1/2 sticks)
• 3/4 cup packed brown sugar
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/2 tablespoon coarse salt (for the top of the cheesecake)

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