In a mixing bowl, combine all-purpose flour and granulated sugar. Add the cold, cubed unsalted butter and mix until the mixture resembles coarse crumbs.

Combine with Egg Yolk

Add the egg yolk and cold water to the mixture. Mix until the dough comes together. If too crumbly, add more water, one teaspoon at a time.

Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Roll out the Dough

Once chilled, roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.

Pre-bake the Tart Shell

Preheat the oven to 350°F (175°C). Prick the bottom of the tart shell with a fork and bake for 15 minutes or until lightly golden. Remove from oven and let cool.

Pumpkin Cheesecake Filling

Prepare the Filling

In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the granulated sugar, mixing until well combined.

Add Pumpkin and Eggs

Add the pumpkin puree, eggs, vanilla extract, pumpkin spice, and cinnamon. Beat until the mixture is smooth and fully combined.

Fill the Tart Shell

Pour the pumpkin cheesecake filling into the pre-baked tart shell, smoothing the top with a spatula.

Bake the Tart

Bake in the oven at 350°F (175°C) for 40-45 minutes or until the filling is set. Let it cool at room temperature before refrigerating for at least 2 hours.

Caramel Sauce

Make the Caramel

In a saucepan over medium heat, add the granulated sugar and cook until it melts and turns a golden brown color, stirring constantly.

Incorporate Butter and Cream

Once the sugar is melted, carefully add the unsalted butter and stir until melted. Slowly pour in the heavy cream while stirring continuously.

Finish the Sauce

Let the caramel boil for 1 minute, then remove from heat and stir in the sea salt. Allow to cool before drizzling over the tart.