Pumpkin Pecan Cheesecake
- 24 oz. cream cheese; softened to room temperature
- 1/2 c. sugar
- 3/4 c. firmly packed brown sugar
- 4 eggs
- 1 1/2 c. pumpkin
- 2 tsp. pumpkin pie spice
- 3 tbsp. flour; sifted
- 1 tsp. vanilla
- 1 c. pecans; chopped
- 1 c. brown sugar
- 4 tbsp. softened butter
- 1 1/2 c. graham cracker crumbs
- 1/4 c. sugar
- 6 tbsp. butter; melted
- 1/2 tsp. cinnamon
Preheat the oven to 325 degrees. Prepare the crust by combining the graham cracker crumbs, sugar and cinnamon. Stir in the melted butter. Firmly press crust into the bottom and up the sides of a 9 inch spring-form pan. Bake the crust for 6 minutes and remove from the oven.
Beat the cream cheese until fluffy; beat in sugars, vanilla and pumpkin pie spice.
Add the eggs 1 at a time; lightly beat until just combined. Lightly beat in the pumpkin and then, the flour. Don't over-beat!
Pour the cheese mixture into the prepared crust. Bake for 1 hour and 15 minutes. Begin preparing pecan topping around 10 minutes before timer goes off.
Prepare the topping by combining the pecans, brown sugar and butter. Sprinkle the mixture over the top of the cheesecake. Return the cheesecake to the oven and bake for an additional 15 minutes.
Turn off the oven and leave the cheesecake in with the door closed for an additional 30 minutes. Remove from the oven and allow to cool. Cover cheesecake and refrigerate in the pan overnight before.