Preheat your oven to 350°F (175°C).

In a medium bowl, mix together graham cracker crumbs with melted butter, sugar, and cinnamon. Mix until the crumbs are well-coated.

Press this mixture firmly into the bottom of a 9" springform pan to make an even layer. Bake for 8-10 minutes until lightly golden. Expel from stove and set aside to cool.

In a huge blending bowl, beat the cream cheese until smooth and rich.

Add the pumpkin puree, and sugar, and mix until well combined.

Incorporate the eggs one at a time, mixing well after each extension. Rub down the sides of the bowl as required.

Mix in the vanilla extract, cinnamon, nutmeg, ginger, and salt until it is well combined.

Pour the Pumpkin Caramel Cheesecake Delight filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes or until the edges are set, and the center is just slightly jiggly-it will firm up while cooling.

Turn off the oven, and leave the cheesecake in for another hour. This helps prevent cracks.

Expel from the broiler and permit it to cool to room temperature. Once cooled, refrigerate for at slightest 4 hours, or overnight.

In a medium pan over medium warm, liquefy the sugar. Stir continuously until it forms a golden-brown caramel.

Slowly add the butter and stir until melted and combined.

Pour slowly into the heavy cream as you stir. Be aware that this mixture may bubble up.

Remove from heat; stir in vanilla extract and a pinch of salt. Let cool slightly.