Instructions

For the Cake:

Preheat oven to 350F.

Have 1 rack one-third from the bottom of the oven and a second rack two-thirds from the bottom.

Line two 9-inch cake pans with parchment paper rounds and spray with baking spray or butter and flour.

In a medium bowl, combine flour, baking soda, salt, and baking powder.

Using an electric mixer, beat butter and sugar on medium speed with a paddle attachment until light and fluffy, about 2 minutes.

Scrape down sides of bowl and add egg whites and vanilla. Beat on medium speed for 1 minute.

Add 1/3 of flour mixture and beat on medium speed until incorporated.

Add half of buttermilk and beat on medium until mixed in.

Scrape down sides of bowl and repeat adding flour mixture and buttermilk, finishing with remaining 1/3 of flour.

Batter will be thick and glossy.

Pour batter evenly into prepared pans, I like to use an ice cream scoop because the batter is so thick.

Set two cake pans on 1 oven rack and the third pan on the second rack, staggering them so cakes are not directly over each other.

Bake 35-45 minutes, until you can insert a knife or toothpick in and it comes out clean.

Cool cakes in pans for 10 minutes.

Invert onto racks to cool completely. (Cakes can be wrapped in plastic wrap and frozen for up to 3 weeks.)

For the Cheesecake:

Preheat oven to 325°F/160°C.

In a bowl, beat the cream cheese and sugar until smooth.

Add the sour cream, pumpkin puree, pumpkin pie spice, and vanilla, and beat until there are no lumps.

Add the eggs one at a time, mixing completely after each one.

Add in the flour and mix until fully combined. Set aside.

In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.

In a greased 9-inch springform pan evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.

Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).

Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle.

Remove from oven and cool completely.

Place in fridge and cool for at least 3 hours.

For the Caramel Sauce:

In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine.

Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.

Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes.

Remove from heat, then whisk in the butter, and then the salt, to taste.

To assemble the cake:

Place a buttermilk cake layer on a cake plate. Add 1/3 of the caramel sauce and sprinkle 1 /3 of the pecans.

Top with cheesecake layer.

Add 1/3 of the caramel sauce and sprinkle 1 /3 of the pecans.

Top with the last buttermilk cake layer.

Top cake with remaining caramel sauce and pecans.