Pumpkin Cheesecake in a Pecan Crust

Ingredients

Crust

• 1 1/2 cups vanilla wafer crumbs
• 3/4 cup ground pecans
• 4 tablespoons melted butter
• 2 tablespoons golden brown sugar, packed

Filling

• 3 (8 ounce) packages cream cheese, at room temperature

• 1 1/2 cups pumpkin puree
• 1 1/2 cups packed golden brown sugar
• 1 tablespoon pumpkin pie spice
• 1 tablespoon vanilla extract
• 3 large eggs

Garnish

• chopped pecans

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form.

3. 3

   Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Refrigerate.

4. 4

   Filling: Beat cream cheese until smooth.

5. 5

   Add pumpkin, sugar, vanilla and spice, and beat until well blended.

6. 6

   Add eggs one at a time, beating just until blended after each addition.

7. 7

   Pour filling into crust (filling will extend above crust).

8. 8

   Bake until top is golden and center is softly set, about 1 1/4 hours.

9. 9

   Cool on rack.

10. 10

    Cover and chill overnight.

11. 11

    Remove pan sides.

12. 12

    Garnish cake with chopped pecans.