Ingredients
2
cups graham cracker crumbs
1/3
cup finely chopped pecans
5
tablespoons butter, melted
3
tablespoons brown sugar
4
packages (8 oz each) cream cheese, softened
1
cup granulated sugar
1
teaspoon vanilla
4
eggs
1 1/2
cups canned pumpkin
4 1/2
teaspoons lemon juice
1
cup packed light brown sugar
1/3
cup whipping cream
1/4
cup butter
1
cup powdered sugar
1
teaspoon vanilla
Preparation
Heat oven to 325°F. In small bowl, mix crust ingredients. Press on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
Beat cream cheese, sugar and 1 teaspoon vanilla with electric mixer on medium until smooth. Beat in eggs, one at a time, just until blended. Beat in pumpkin and lemon juice. Pour over crust. Bake 1 hour to 1 hour 10 minutes or until edge is set 2 inches from edge of pan (center will jiggle). Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool 30 minutes. Refrigerate 6 hours.
In 1-quart saucepan, heat 1 cup brown sugar, the whipping cream and 1/4 cup butter to boiling over medium heat, stirring often. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Let stand 5 minutes, stirring occasionally. Remove side of springform pan; place cheesecake on serving plate. Pour topping over cheesecake, spreading to within 1/4 inch of edge. Garnish with pecan halves, if desired.
