• Preheat your oven to 325°F and position the rack in the center.
• Prepare a 9-inch springform pan by spraying it generously with non-stick cooking spray.

For the Sweet Potato Purée:

• Place diced sweet potatoes in a microwave-safe bowl with 2 tablespoons of water.
• Cover and microwave on high for 4–5 minutes, or until tender.
• Drain any excess liquid and transfer to a blender or food processor.
• Add ⅓ cup of milk and blend until smooth. Set aside to cool slightly.

For the Crust:

• In a medium bowl, mix together graham cracker crumbs and melted butter until the texture resembles wet sand.
• Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
• Place the crust in the freezer while preparing the filling to help it firm up.

For the Filling:

• In a large mixing bowl, beat the cream cheese, ¾ cup sugar, and vanilla extract until smooth and creamy.
• Add the eggs, one at a time, mixing just until incorporated after each addition.
• In a separate bowl, combine the sweet potato purée, pumpkin pie spice, cinnamon, and ¼ cup sugar.
• Stir in 1 cup of the cheesecake filling into the sweet potato mixture and blend until smooth.

To Assemble:

• Remove the crust from the freezer.
• Wrap the outside of the springform pan tightly with two layers of aluminum foil to prevent water from seeping in.
• Place the foil-wrapped pan in a large roasting pan and carefully pour in hot water until it reaches halfway up the sides of the cheesecake pan. This creates a water bath, which helps prevent cracking.
• Spread the sweet potato layer evenly over the crust, then pour the remaining cheesecake batter on top.
• Use a knife or skewer to gently swirl the layers together to create a marbled effect.

Bake the Cheesecake:

• Bake for 60–70 minutes, or until the edges are set but the center is still slightly jiggly.
• Turn off the oven and crack the oven door open, allowing the cheesecake to cool slowly for 30 minutes. This helps prevent cracking.
• Remove the cheesecake from the water bath, unwrap the foil, and let it cool completely at room temperature for about 30–40 minutes.
• Refrigerate for at least 2 hours, or preferably overnight, before serving.

For the Salted Caramel Sauce:

• In a medium, heavy-bottomed saucepan, combine brown sugar, heavy cream, butter, salt, and pumpkin pie spice over medium-low heat.
• Whisk gently for 5–7 minutes, until the mixture thickens and begins to bubble.
• Stir in vanilla extract and cook for another 2 minutes.
• Remove from heat and let cool for 5 minutes before transferring to a jar. Allow the sauce to cool completely before using.

Serve:

• Pour the cooled salted caramel sauce over the chilled cheesecake just before serving.
• Garnish with chopped pecans. Enjoy!