Pumpkin Cheesecake with Caramel Sauce

Ingredients

• 2 cups graham flour crushed bear-shaped (from 10-oz box)
• 0.3 cup butter melted
• 32 oz cream cheese softened
• 1.5 cups granulated sugar 
• 4  eggs 
• 1 cup pumpkin pie filling/mix canned (not pumpkin pie mix)
• 2 teaspoons pumpkin pie spice 
• 0.8 teaspoon ground cardamom 
• 0.3 cup brown sugar packed
• 0.3 cup corn syrup dark light
• 2 tablespoons butter 
• 0.3 cup whipping cream 
• 1 tablespoon rum extract 
• 1 serving garnish: whipped cream sweetened

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• hand mixer
• aluminum foil
• spatula
• springform pan

Directions

1. Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan.
2. Bake 8 to 10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
3. In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix with wire whisk until smooth. Spoon over mixture in pan.
4. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches.
5. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
6. In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling.
7. Remove from heat; stir in rum. Cool until warm.
8. Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Top individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any remaining cheesecake.