A pumpkin cheesecake on FoodNetwork.com uses softened cream cheese, pumpkin pulp and other ingredients. The crust contains graham cracker crumbs, finely ground pecans, ground cinnamon and unsalted butter. Preparation time is 45 minutes, and cook time is five hours and 30 minutes. One recipe yields six to eight servings.
Preheat oven to 375 F. To make the crust, mix 1 3/4 cups graham cracker crumbs, 1/4 cup pecans and 1/2 teaspoon cinnamon in a bowl. Stir in 1/2 cup melted butter, and push the dough into a 9-inch springform pan. In a mixer bowl, pour 3 8-ounce packages cream cheese, 1 1/2 cups sugar, 2 tablespoons cornstarch and 1 teaspoon vanilla. Blend until smooth, and beat in 2 eggs and 2 egg yolks at a low speed. Add 1/4 cup heavy cream and a 14-ounce can of pumpkin pulp.
Drizzle the mixture into the unbaked pie crust, and place the springform pan atop a low baking pan. Cook for 35 to 40 minutes or until the center sets. Let cool in the springform pan for 15 minutes. Proceed to loosen the sides, and allow the pie to cool for an additional 30 minutes. Refrigerate for four hours. Prior to serving, garnish with sugared pumpkin seeds and 1/4 cup caramel sauce.