The added layer of nutty pecan flavor in thispumpkin cheesecakewill have you reaching for another slice.
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.
Credit: Jennifer Davick
Bake 8 to 10 minutes or until lightly browned.
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.)
Bake at 325 for 1 hour to 1 hour and 10 minutes or until almost set.
Let cheesecake stand in oven, with door closed, 15 minutes.
(Do not remove sides of pan.)
Cool completely on a wire rack (about 1 hour).
Cover and chill 8 to 24 hours.
Remove sides and bottom of pan, and transfer cheesecake to a serving plate.
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.
Pour praline topping slowly over top of cheesecake, spreading to within 1/4 inch of edge.
Garnish, if desired.
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.
