This pumpkin cheesecake is so rich that one little slice will suffice. You will be able to feed at least 12-14 people with this. The crust is my new favorite way to make a graham cracker crust… pecans and coconut added to it makes the perfect crust even MORE perfect!
Oh— and by the way, the caramel topping recipe alone is one of my favorite things EVER. Put it on ice cream and it will change your world forever. You can also add more (1/2 c. or so) or evaporated milk and use it over pancakes. You won’t be sorry!