Double Layer Pumpkin Cheesecake with a Pecan, Chocolate and Carmel Topping Recipe

I have been making this cheesecake for years and every time I make it, it always impresses all my guests!  It has the perfect amount of pumpkin that is not overwhelming, and still allows for the cheesecake to shine through.  The candy topping makes it decadently sweet and provides an extra amount of added crunch to this tasty dessert! I make it every Thanksgiving and Christmas Eve!

2 1/4 cups of graham cracker crumbs

1/3 cup of sugar

1 teaspoon

1/2 cup of butter, melted

16 oz of cream cheese, at room temperature

1/3 cup of sugar

1 teaspoon of orange zest

1 egg

1 15 oz can of pure pumpkin

1 tablespoon of pumpkin pie spice

1/2 cup of sugar

3 eggs

1/2 cup of milk

4 oz milk chocolate covered carmel candy bar, chopped (I used Cadbury)

1/2 cup of pecans, roughly chopped

1/2 cup of dark brown sugar

Whipped cream (optional)

1.  Preheat the oven to 375 degrees.  In a medium bowl combine cream cheese, sugar, cinnamon and butter using a pastry blender.  Using your hands, press the crumbs on the bottom and about 1 inch up the sides in a 10 inch springform pan.  Bake for 7 minutes and then allow it to cool.    

2.  While the crust is baking prepare the cream cheese filling.  In a medium sized bowl combine the cream cheese, sugar, orange zest and egg.  Using a mixture beat until the mixture is smooth.  Add this to the bottom of the crust and then smooth the top.  Place in the fridge while preparing the pumping filling

3.  Using the mixture, combine the pumpkin, sugar, eggs and milk in a medium sized bowl.  

3.  Carefully layer the pumpkin mixture on top of the cream cheese.  Cover the edge with aluminum foil and bake at 350 degrees for 25 minutes.  

4.  While this is baking prepare the topping by combing all ingredients in a small bowl.  Take the cheesecake out momentarily and remove the aluminum foil.  Sprinkle the chocolate nut mixture on top. Bake for 20-25 minutes or until the middle is set.

5.  Remove the cheesecake from the oven and allow it to fully cool before covering and placing in refrigerator overnight.  Serve with whipped cream.