Pumpkin Cheesecake Creme Caramel

With vegetable peeler, remove 6 strips peel about 3" x 1" each.
Remove trim of as much white pith as you can from peel.
In a small saucepan heat orange peel, 3/4 cup sugar and water to a boil over medium heat.
Cover and simmer 5 minutes.
Remove cover and cook another 1 to 2 minutes longer or until sugar mixture is amber in color.
Pour hot caramel into a metal loaf pan of 9" x 5" .
With a fork remove the orange peel and discard.
Set pan aside.
In a large bowl with mixer beat cream cheese and remaining 1/2 cup sugar for 2 minutes.
Occasionally scraping bowl with spatula.
Beat in pumpkin then eggs (one at a time) Reduce speed to low on blender and beat in evaporated milk, Cream, Liquor, extract, cinnamon, nutmeg, salt.
Beat until well mixed.
Pour pumpkin mixture through medium mesh sieve over caramel in loaf pan with spatula.
Place loaf pan in 13 x 9 baking pan.
Place in preheated oven of 350F Carefully pour boiling water into baking pan to come 3/4 up sides of loaf pan.
Bake 1 hour and 10 to 15 minutes or until knife inserted 1 inch from edge of custard comes out clean.
( Center will still jiggle ) Remove loaf pan from baking pan and cool on wire rack 1 hour.
Cover and refrigerate at least 8 hours and better if overnight.
To unmold, run small metal spatula or knife around sides of loaf pan.
Invert creme caramel onto serving plate.
Leave loaf pan in place several minutes allowing caramel syrup to drip from pan.
This dish can be made up to 2 days in advance.
Just unmold when ready to serve.