Pumpkin Cheesecake Recipe

Instructions

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1. - Preheat oven to 325°F.
2. - Prepare 9 in. springform pan with vegetable pan spray and wrap bottom of pan in heavy-duty aluminum foil.
3. - In medium bowl, stir together graham cracker crumbs and 3 tablespoons sugar. Stir in melted butter until combined. Press mixture into prepared pan. Bake for 10 minutes, remove from oven and cool.
4. - For filling, beat cream cheese with electric mixer in large bowl until light and fluffy. Beat in pumpkin and eggs, one at a time. Beat in sugar, vanilla, cinnamon and nutmeg until mixture is smooth. Pour into cooled crust.
5. - Place cheesecake on jelly roll pan. Fill jelly roll pan with about 1/2 in. water. Bake 68 to 74 minutes or until center of cheesecake jiggles only slightly. Turn off oven and leave in oven with door closed 1 additional hour. Cool and refrigerate at least 4 hours or overnight.
6. - For caramel pecan sauce, melt butter and brown sugar in a medium saucepan. Add 1/4 cup heavy cream, lower heat to medium, and gently boil 1 minute. Remove from heat; stir in pecans and salt. Cool slightly.
7. - To prepare whipped cream, in a large mixing bowl, whip remaining 3/4 cup heavy cream and powdered sugar on high speed with electric mixer until stiff peaks form.
8. - To serve, loosen edges of cheesecake from sides of pan before removing outer ring. Serve cheesecake with warm caramel pecan sauce and whipped cream.

Notes