Preheat oven to 325 degrees. Prepare a water bath by placing a large roasting pan on the lower 2/3 of the oven, and preheating the pan too!

Prepare a 9-inch springform pan by wrapping the outside bottom with a double layer of foil. Spray the pan with nonstick baking spray and line the bottom with a circle of parchment paper.

Meanwhile, boil a kettle of water to use later.

Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream, and vanilla.

Pour into the prepared springform pan. Place the pan in the center of the preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan until there is about an inch of water coming up the sides of the springform pan.

Bake cheesecake for 45 minutes. Turn the oven off and let the cheesecake sit in the oven for an additional 30 minutes. Remove and cool completely on the counter.

When cooled, transfer the entire springform pan into the freezer for several hours or overnight. If using within 24 hours, feel free to just refrigerate the cheesecake!

Preheat oven to 350 degrees. Prepare two 9-inch round cake pans by spraying generously with baking spray. Line the bottom of each pan with a circle of parchment paper. Set aside.

Beat pumpkin, sugars, applesauce, and eggs until fully blended. Add in flour, baking powder, baking soda, salt, and seasonings. Pour batter into prepared pans.

Bake cakes for 30-35 minutes, until a toothpick comes out clean. Cool in pans for 15 minutes. Flip onto a wire rack and cool completely. When cooled, wrap each layer in saran wrap and freeze for two hours, or overnight. If using within 24 hours, just wrap cake in saran wrap and keep on the counter.

Beat butter and cream cheese for 3 minutes until smooth and creamy. Beat in vanilla, powdered sugar, and heavy cream.

To assemble the cake, lay one layer of pumpkin cake on a cake plate. Top with the cheesecake and the second layer of pumpkin cake. Frost the sides and top with a thin layer of frosting to apply a crumb coat. Refrigerate for 30 minutes to an hour. Remove from the refrigerator and frost the remaining cake, decorating using a tip if desired. Sprinkle pecans on top of the cake and drizzle with caramel sauce. Keep the cake covered in the refrigerator until ready to eat. Remove and allow to sit about 15 minutes before slicing. ENJOY!