Heat oven to 300°F.
Line a 13x9" baking pan with parchment paper, leaving about 1" of paper hanging over the sides.
In a medium size bowl, combine the gluten-free graham cracker crumbs with the melted butter.
With your fingers, press the crust on the bottom of the prepared pan. Set aside while making the filling.
In the mixing bowl of a stand-up mixer, add the cream cheese and sugar. With the paddle attachment, beat on low speed until light and fluffy.
Beat in eggs, one at a time, just until blended.
Spoon half of the mixture over the crust and spread evenly.
Add the pumpkin purée and pumpkin pie spice to the remaining cream cheese mixture.
With a wire whisk, stir until smooth. Carefully spoon over mixture in pan.
Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
Refrigerate for at least 3 hours before cutting into bars.
To serve, top with warmed caramel sauce and Black Bow Sweets Candied Pecans.