Prep 20 mins
Cook 51 mins
What a wonderful way to end your fall dinner. This cheesecake would be especially good at Thanksgiving. Using a straight-sided glass to press crumb mixture onto bottom and up sides of springform pan will make that job a little easier. This cheesecake is best if made a day ahead and adding the topping about 30 minutes before serving. I haven't included cooling time in the prep or cook time. This recipe is originally from Southern Living.
- 1 cup graham cracker crumbs
- 1⁄4 cup granulated sugar
- 1⁄4 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup granulated sugar
- 1⁄2 cup canned pumpkin
- 1 teaspoon lemon juice
- 1⁄2 teaspoon vanilla extract
- 2 large eggs
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cloves
- 3 tablespoons butter, softened
- 1⁄3 cup light brown sugar, packed
- 1⁄3 cup chopped pecans
- Stir together the first 3 ingredients. Press crumb mixture into bottom and up sides of an 8-inch springform pan.
- Bake crust at 325° for 8 minutes. Cool on a wire rack.
- Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until smooth.
- Add eggs, 1 at a time, beating until blended after each addition.
- Stir in cinnamon, nutmeg, and cloves.
- Pour mixture into prepared crust.
- Bake at 325° for 40 minutes or until almost set.
- Remove cheesecake from oven; gently run a knife around edge of pan, and release sides.
- Cool completely on a wire rack.
- Cover and chill 8 hours.
- Stir together 3 tablespoons butter, brown sugar, and pecans; spoon over top of cheesecake.
- Broil 3 inches from heat for 3 minutes or until mixture begins to bubble.
- Let stand 10 minutes before serving.
- Store in refrigerator.