![Pumpkin-Pecan Cheesecake](https://cdn.statically.io/img/www.southernliving.com/thmb/_kutm21cFoI7Yk1x6zpskx_wTBc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1141710_thank042_0_0_0-c0c0ce76f73849d1940486378e4dcc33.jpg)
Ingredients
Pie
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2 cups graham cracker crumbs
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1/3 cup finely chopped pecans
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5 tablespoons butter, melted
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3 tablespoons light brown sugar
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4 (8-oz.) packages cream cheese, softened
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1 cup granulated sugar
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1 teaspoon vanilla extract
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4 large eggs
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1 1/2 cups canned pumpkin
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1 1/2 tablespoons lemon juice
Praline Topping
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1 cup firmly packed brown sugar
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1/3 cup whipping cream
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1/4 cup butter
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1 cup powdered sugar, sifted
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1 teaspoon vanilla extract
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Garnishes: coarsely chopped glazed pecans, fresh sage leaves
Directions
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Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
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Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
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Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
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Remove sides and bottom of pan, and transfer cheesecake to a serving plate.
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Prepare Praline Topping: Bring first 3 ingredients to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.
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Pour praline topping slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.
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Try This Twist! Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. Proceed with recipe as directed, baking 1 hour or until almost set.