Ingredients:
Cheesecake:
2 cups graham cracker crumbs
1/2 cup finely chopped pecans
5 Tbsp. butter
3 Tbsp. light brown sugar
4 (8 oz.) packages cream cheese, softened
1 cup sugar
1 tsp. vanilla extract
4 large eggs
1.5 cups canned pumpkin
1.5 Tbsp. lemon juice
Praline Topping:
1 cup packed brown sugar
1/3 cup whipping cream
1/4 cup butter
1 cup powdered sugar
1 tsp. vanilla extract
Directions:
1. Preheat oven to 325. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1.5 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
2. Beat cream cheese and next 2 ingredients at medium speed with mixer until blended and smooth. Add eggs, one at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. The pan will be very full.
3. Bake at 325 for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off and let cheesecake stand in oven for 15 minutes with the door closed. Remove cheesecake from oven, and gently run a knife around the edge of the cake to loosen sides from pan. Do not remove the sides of the pan. Let cool completely on a wire rack (approx. 1 hour). Cover and chill 8 to 24 hours.
4. Remove sides and bottom of pan and tranfer to serving plate. Prepare praline topping and immediately pour over cheesecake.
5. To prepare praline toppiing bring first 3 ingredients to boil in a 1-qt saucepan over medium heat, stirring often. Boil stirring occasionally for 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occassionally. Use immediately