PUMPKIN PECAN CHEESECAKE
Steps:
- 1. Preheat oven to 325. Stir together first 4 ingredients in a bowl until well-blended. Press mixture on bottom and 1 1/2 inches up sides of a 9 inch springform pan. Bake 8 to 10 minutes or until lightly browned. 2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust (pan will be very full). 3. Bake at 325 for 1 hour to 1 hour 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, for 15 minutes. Remove cheesecake from oven and gently run a knife around outer edges of cheesecake to loosen from sides of pan. (Do not remove sides of pan). Cool completely on wire rack (about 1 hr). 4. Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare praline topping (separate recipe); immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge.
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