This is my grandmother's recipe that my family has used for years, after a trip to Olive Garden last fall I modified ours a little bit. And of course, I try and use organic ingredients but I won't list them as such. :)
1 package Pound cake mix ( I used Whole Foods 365 name brand organic mix)
2 Tbsp butter, softened
4 tsp. pumpkin pie spice ( I just mix cinnamon, nutmeg and ginger together)
1 (8oz) package cream cheese, softened (neufchatel works fine)
1 (14oz) can sweetened condensed milk (WF sells a natural or organic brand named Santini)
1(15oz) can pumpkin
1/2 tsp. salt
1 (8oz) heavy whipping cream
1 tsp sugar
1/2 cup finely chopped pecans
Preheat oven to 350 degrees. In a bowl combine HALF of the cake mix, 1 egg, butter and 2 tsp pumpkin pie spice with a pastry cutter until crumbly. Press into the bottom of a lightly greased 8" springform pan. (You will have half the cake mix to use on your next cheesecake ;P )
In another bowl, with electric mixer beat cream cheese til fluffy and add sweetened condensed milk. Then add remaining 2 eggs, 2 tsp pumpkin pie spice, pumkin and salt. Mix well and pour over crust. Bake for 45-55 minutes, or until knife inserted comes out clean.Let cool in pan, run metal spatula around edges and then open pan. Transfer to another plate, can run metal spatula under crust to help separate from springform bottom. (You may not have a problem with this as my pan is old.) Chill, preferably overnight, but at least 2-4 hours until cold.
In a cold bowl whip whipping cream with sugar until stiff. Spread over the top of cheesecake. Chop nuts very finely and sprinkle over top of whipped cream. Drizzle caramel syrup over nuts.Keep chilled until time to serve.