Pumpkin Cheesecake w/Candied Pecans

By mrshermes2002

Ingredients

• CRUST:
• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons butter, melted
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 3/4 cup packed dark brown sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1/4 cup heavy whipping cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 5 eggs, lightly beaten
• CANDIED PECAN TOPPING:
• 2-3/4 cups pecan halves
• 2 tablespoons butter, softened, divided
• 1 cup sugar
• 1/2 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Details

Preparation time 40mins
Cooking time 130mins
Adapted from google.com

Preparation

Step 1

CHEESECAKE:
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan.

In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 1 hour.

CANDIED PECANS:
While the cheesecake is baking, place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed. Grease a 15x10x1-in. baking pan with 1 tablespoon butter; set aside.

Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt and cinnamon. Cook and stir over low heat until sugar is dissolved and mixture comes to a boil. Cover and cook for 2 minutes to dissolve all sugar crystals.

Cook, without stirring, until a candy thermometer reads 236° (soft-ball stage). Remove from the heat; add vanilla. Stir in warm pecans until evenly coated.
Spread onto prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool.

FINISHING UP:
When the cheesecake has been in the oven for 1 hour, remove it from the oven and carefully sprinkle pecans over hot cheesecake.

Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.