Preheat oven to 350o and coat a 9" springform pan with nonstick cooking spray.
For the crust:
1 cup graham cracker crumbs (about 16 squares)
1/2 cup finely chopped pecans
2 T. sugar
1/4 cup butter, melted
Mix crust ingredients and press into bottom and up 1" of the side of prepared pan.
For the filling:
3 (8 oz) pkg. cream cheese at room temperature
1 cup firmly packed brown sugar
2 T. all-purpose flour
2 cups (1-15 oz can) pumpkin puree
3 eggs
1 tsp. vanilla extract (we prefer Watkins for the best flavor.)
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 T. brandy or lemon juice
Beat cream cheese and brown sugar until fluffy; Add eggs one at a time and beat until smooth. In separate bowl, mix flour, pumpkin, vanilla, spices and brandy until smooth. Gradually add to cream cheese mixture and beat until well incorporated. Pour filling over crust and bake for about one hour or until sides are set but center is slightly soft. Do not over-bake or it will be dry. Remove from oven but leave oven on while preparing topping.
For the topping:
1-1/2 cups sour cream
1/4 cup real maple syrup
1/2 cup finely chopped pecans
Mix topping ingredients and carefully spread over cheesecake. Return to oven and bake for 15 minutes more or until topping is set. Turn off oven, leave the door slightly open and leave for 30 minutes. Cool completely, remove side of pan and cover and refrigerate overnight before serving. Enjoy!
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