Pumpkin Praline Cheesecake

• 2 cups graham cracker crumbs
• 1/3 cup finely chopped pecans
• 1 tsp. cinnamon
• 6 tablespoons butter, melted
• 3 tablespoons light brown sugar
• 4 (8-oz.) packages cream cheese, softened
• 1 cup granulated sugar
• 2 tsp. Pumpkin pie spice
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 1/2 cups canned pumpkin
• 1 1/2 tablespoons lemon juice

Praline Topping

• 1 cup firmly packed brown sugar
• 1/3 cup heavy whipping cream
• 1/4 cup butter
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 325°. Stir together the first 5 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 3 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 the prepared crust. Note: pan will be full
3. Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn the oven off. Let cheesecake stand in the oven, with the door closed, 15 minutes. Remove cheesecake from the oven, and gently run a knife around the outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
4. Remove sides and bottom of pan, and transfer cheesecake to a serving plate.
5. Prepare Praline Topping: Bring first 3 ingredients to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.
6. Pour praline topping slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired. *Glazed pecans make a great garnish

*Note: To keep cheesecake from cracking during baking, wrap pan tightly in aluminum foil. Fill a baking sheet with water and set the wrapped spring form pan in the middle of the baking sheet.  The steam from the water bath will help prevent cracking.  However, this one is so thick it may still crack.  Never fear, the praline topping with cover it as long as it’s not too deep.