Pumpkin Cheesecake With Caramelized Pecan Topping

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READY IN: 1hr 11mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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