Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake
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Ingredients
  1. Crust
  2. 2
  3. cups graham cracker crumbs
  4. 1/3
  5. cup finely chopped pecans
  6. 5
  7. tablespoons butter, melted
  8. 3
  9. tablespoons brown sugar
  10. Filling
  11. 4
  12. packages (8 oz each) cream cheese, softened
  13. 1
  14. cup granulated sugar
  15. 1
  16. teaspoon vanilla
  17. 4
  18. eggs
  19. 1 1/2
  20. cups canned pumpkin
  21. 4 1/2
  22. teaspoons lemon juice
  23. Topping
  24. 1
  25. cup packed light brown sugar
  26. 1/3
  27. cup whipping cream
  28. 1/4
  29. cup butter
  30. 1
  31. cup powdered sugar
  32. 1
  33. teaspoon vanilla
Instructions
  1. 1 Heat oven to 325°F. In small bowl, mix crust ingredients. Press on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
  2. 2 Beat cream cheese, sugar and 1 teaspoon vanilla with electric mixer on medium until smooth. Beat in eggs, one at a time, just until blended. Beat in pumpkin and lemon juice. Pour over crust. Bake 1 hour to 1 hour 10 minutes or until edge is set 2 inches from edge of pan (center will jiggle). Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool 30 minutes. Refrigerate 6 hours.
  3. 3 In 1-quart saucepan, heat 1 cup brown sugar, the whipping cream and 1/4 cup butter to boiling over medium heat, stirring often. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Let stand 5 minutes, stirring occasionally. Remove side of springform pan; place cheesecake on serving plate. Pour topping over cheesecake, spreading to within 1/4 inch of edge. Garnish with pecan halves, if desired.
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