Crust

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1 ¼ cups (310 ml) graham cracker crumbs (about 4½ oz/130 g)

¼ cup (60 ml) unsalted butter, melted

½ tsp (2 ml) ground cardamom

¼ tsp (1 ml) ground ginger

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Filling

1 lb (500 g) cream cheese

1 cup (250 ml) granulated sugar

¾ cup (175 ml) unsweetened pumpkin puree (not pie filling)

1½ tsp (7 ml) ground cinnamon

½ tsp (2 ml) ground nutmeg

¼ tsp (1 ml) ground cloves

1 lb (500 g) frozen whipped topping (Cool Whip)

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Caramel topping

1 cup (250 ml) granulated sugar

1 tbsp (15 ml) water

6 tbsp (90 ml) unsalted butter, cubed and softened

¾ cup (175 ml) heavy or whipping cream (35%), at room temperature

½ tsp (2 ml) salt

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1. Crust: In a medium bowl, combine graham cracker crumbs, melted butter, cardamom and ginger; stir to combine. Press mixture into a 10 inch (25 cm) springform pan. Place in freezer while preparing the filling.

2. Filling: In a large bowl, using an electric hand mixer or stand mixer, beat cream cheese and sugar on High for 1 minute, until creamy. Add pumpkin, cinnamon, nutmeg and cloves; beat for 30 seconds until combined. Gently fold in whipped topping until well combined.

3. Pour filling over crust and, using the back of a spoon, smooth out evenly. Place in refrigerator for 2 to 3 hours, until set and firm.

4. Caramel Topping: In a medium saucepan over medium heat, heat sugar and water, stirring constantly, until sugar is dissolved. Stop stirring and gently swirling the pot occasionally, until sugar turns amber colored. Do not burn. Immediately add butter and whisk until melted. Slowly, whisking vigorously, add cream (sauce will bubble up on you, which is normal). Pour slowly, whisking vigorously, add cream (sauce will bubble up on you, which is normal). Pour slowly, whisking vigorously, add cream (sauce will bubble up on you, which is normal). Add salt and whisk to combine. Set aside for 35 to 45 minutes to cool.

5. Make it now: Serve cheesecake immediately with caramel topping spread overtop. You can also transfer the topping to an airtight container and cover the cheesecake, then store in the refrigerator for up to 3 days. Slice and serve.

6. Make it a freezer meal: Transfer cheesecake from fridge to freezer and freeze for 2 to 3 hours, until firm. Pour cooled caramel sauce into a quart-size (1 L) freezer bag. Seal, removing as much air as possible, and freeze. Once cheesecake is firm, remove from pan and wrap it needs layers of plastic wrap. Place bag of caramel sauce on top of plastic wrap and wrap foil around both. Label and freeze.

7. Thaw and serve: Place cake in a serving platter. If caramel sauce is not soft enough to pour, transfer to a small, microwave-safe bowl and microwave on High for 20 seconds, until warm. Let cool slightly, then spread evenly over top of cheesecake. Slice and serve.