Preparation Steps

• Preheat oven to 325°F. Preheat a large roasting pan on the lower rack in the oven.
• Wrap the bottom of a 9-inch springform pan with double layers of foil. Spray it with baking spray and line the bottom with parchment paper.
• Beat the cream cheese with granulated sugar until creamy. Add salt and eggs one at a time, mixing well each time. Beat in sour cream, heavy cream, and vanilla extract.
• Pour the cheesecake batter into the springform pan. Place it in the roasting pan. Slowly pour boiling water into the roasting pan until it reaches about an inch up the pan sides.
• Bake the cheesecake for 45 minutes. Turn off oven and let cheesecake sit inside for 30 more minutes. Cool completely on the counter.
• Once cooled, freeze the cheesecake in the pan for at least 2 hours, or refrigerate if using within a day.
• Increase oven temperature to 350°F. Prepare two 9-inch cake pans by spraying and lining with parchment paper.
• In a bowl, mix pumpkin puree, granulated sugar, brown sugar, applesauce, and eggs until smooth. Add flour, baking powder, baking soda, salt, and spices and mix until combined. Divide batter evenly into pans.
• Bake pumpkin cakes for 30-35 minutes or until a toothpick inserted comes out clean. Cool in pans 15 minutes, then invert onto wire racks to cool completely. Wrap and freeze for two hours or refrigerate if used soon.
• Beat softened butter and cream cheese for frosting until creamy. Add vanilla extract, powdered sugar, and heavy cream, mixing until smooth and fluffy.
• To assemble, place one pumpkin cake layer on a plate. Spread cheesecake layer on top, then add the second pumpkin cake layer. Apply a thin crumb coat of frosting and chill for 30-60 minutes.
• Frost the entire cake with remaining frosting. Top with chopped pecans and drizzle with caramel sauce. Keep refrigerated until ready to serve. Let sit for 15 minutes before slicing to enjoy.