Pumpkin Cheesecake with Pecan Praline Topping

Ingredients

  • 1 can(s) (15-ounce) pumpkin puree, equal to 1 ¾ cups
  • 8 whole(s) graham crackers, broken
  • ½ cup(s) pecans, 2 ounces
  • 1 tablespoon(s) light brown sugar
  • 5 tablespoon(s) unsalted butter, melted plus more for greasing the pan
  • 1.5 cup(s) (14 ounces) cream cheese, at room temperature
  • 1.5 cup(s) granulated sugar
  • + 11 more ingredients
    • 1 teaspoon(s) salt
    • 1 teaspoon(s) cinnamon
    • ¼ teaspoon(s) freshly ground nutmeg
    • ¼ teaspoon(s) ground cloves
    • ¼ teaspoon(s) ground allspice
    • 5 large eggs, at room temperature
    • 1 cup(s) heavy cream, at room temperature
    • 1 tablespoon(s) fresh lemon juice
    • 2 teaspoon(s) pure vanilla extract
    • Whipped Cream, for serving
    • Pecan Praline Topping, for serving

1. Set a rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours, until the puree is fairly dry. 2. Preheat the oven to 500°F. Butter the bottom and side of a 9-inch springform pan. In a food processor, pu...

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