Pumpkin Cheesecake with Pecan Praline Topping
"Pastry chef Katherine Beto has three rules for making the perfect cheesecake: Start with all of the ingredients at room temperature, scrape down the bowl to avoid lumps and don't overbeat the batter. The result is a sublimely silky and light dessert that she flavors with pumpkin, cinnamon and cloves and tops with a gooey, buttery pecan praline. Chef Holiday Recipes Made Easy More Cheesecake Recipes ..."
INGREDIENTS
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One 15-ounce can pumpkin puree (1 3/4 cups)
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8 whole graham crackers, broken
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1/2 cup pecans (2 ounces)
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1 tablespoon light brown sugar
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5 tablespoons unsalted butter, melted, plus more for greasing the pan
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1 1/2 cups cream cheese (14 ounces), at room temperature
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1 1/2 cups granulated sugar
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1 teaspoon salt
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1 teaspoon cinnamon
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1/4 teaspoon freshly ground nutmeg
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1/4 teaspoon ground cloves
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1/4 teaspoon ground allspice
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5 large eggs, at room temperature
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1 cup heavy cream, at room temperature
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1 tablespoon fresh lemon juice
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2 teaspoons pure vanilla extract
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Pecan Praline Topping and whipped cream, for serving
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