Pumpkin Cheesecake With Caramelized Pecan Topping

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.

• Ready In: 1 hr 11 mins
• Serves: 8

Ingredients

• Crust

• 1  cup graham cracker crumbs
• 1⁄4 cup granulated sugar
• 1⁄4 cup butter, melted

• Filling

• 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

• Pecan Topping

• 3  tablespoons butter, softened
• 1⁄3 cup light brown sugar, packed
• 1⁄3 cup  chopped pecans

Directions

1. Stir together the first 3 ingredients. Press crumb mixture into bottom and up sides of an 8-inch springform pan.
2. Bake crust at 325° for 8 minutes. Cool on a wire rack.
3. Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until smooth.
4. Add eggs, 1 at a time, beating until blended after each addition.
5. Stir in cinnamon, nutmeg, and cloves.
6. Pour mixture into prepared crust.
7. Bake at 325° for 40 minutes or until almost set.
8. Remove cheesecake from oven; gently run a knife around edge of pan, and release sides.
9. Cool completely on a wire rack.
10. Cover and chill 8 hours.
11. Stir together 3 tablespoons butter, brown sugar, and pecans; spoon over top of cheesecake.
12. Broil 3 inches from heat for 3 minutes or until mixture begins to bubble.
13. Let stand 10 minutes before serving.
14. Store in refrigerator.