1. Preheat oven to 350°.
2. In a medium mixing bowl, combine graham cracker crumbs, butter and ⅓ cup white sugar; toss with a fork until well blended.
3. Press crumb mixture firmly onto the bottom and at least 1 ½" up the sides of a 10" springform pan with removable bottom.
4. Set pan on a rimmed baking sheet; bake in preheated oven until crust is light golden-brown (about 6 min.)
5. Remove from oven; set aside to cool. Reduce oven temperature to 325°.
6. In a medium mixing bowl, lightly beat eggs with salt and vanilla; set aside.
7. In another medium mixing bowl, whisk pumpkin with flour and spices; set aside.
8. In an electric mixer, use a paddle attachment to beat cheese with brown sugar and ⅔ cup white sugar until smooth, scraping bowl as needed.
9. Add egg mixture to cheese mixture in 3 additions, blending until fully incorporated and scraping after each addition.
10. Add pumpkin mixture to cheese mixture; beat on low to medium-low speed until well blended.
11. Pour filling into crust; bake on baking sheet until barely set (75-85 min.).
12. Crack oven door and turn off heat; allow cheesecake to cool in oven for 30 min.
13. Loosen cheesecake from pan by running a knife around the edge; cool to room temperature.
14. Refrigerate for 6 hrs. before serving.
15. Serve drizzled with warm caramel sauce and sprinkled with nuts.

Tasty Tip:

• Ensuring your crust is pressed high enough up the sides of the pan and using the right sized pan is important. Do not pour filling above the top of the crust.

Find It!

• Find Kowalski's Honey Toasted Pecans in the Bulk Foods Section.
• Find Kowalski's Classic Caramel Sauce near the ice cream toppings.