http://thepioneerwoman.com/cooking/2008/11/caramel-pumpkin-gingersnap-cheesecake-so-there/

Pioneer Woman strikes again!
I made this last night, let it set overnight, and we had it for breakfast this morning.
It's delicious!

INGREDIENTS
Crust:
12 ounces storebought gingersnaps
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar
Dash of salt

Filling:
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons heavy cream
1 jar caramel topping
Extra chopped pecans
Extra crushed gingersnaps

DIRECTIONS
In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
Next time I'll crush mine up better--I need a food processor!
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.

Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. Sprinkle caramel with chopped pecans.

Gently pour cheesecake filling in pan. Even out the top with a flat spatula.

Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes.
Your kitchen now smells so yummy!
After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth.

Cover and chill cheesecake for another four hours or overnight.
Remove rim from pan.
Ignore the skull left over from Halloween :P
Slice, and sprinkle each slice with extra crushed gingersnaps.

Yummy goodness!

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