Name: Pumpkin Pecan Cheesecake
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 135 min
Yield: 12
Ingredients: 5 ounces Graham Cracker Crumbs; 10 ounces Pecans, chopped Pecans; 3 tablespoons Light Brown Sugar; 3 ounces Unsalted Butter, melted; 2 pounds Cream Cheese, softened; 1 cup Canned Pumpkin; 1 cup Sour Cream; 1 cup Light Brown Sugar; ½ cup Dark Brown Sugar; 7 ounces Sweetened Condensed Milk; 6 large Eggs; 2 teaspoons Pumpkin Pie Spice; ½ teaspoon Salt; 4 tablespoons Unsalted Butter, melted; 2 tablespoons Amaretto (optional); 1 cup Heavy Whipping Cream, whipped; Candied Pecans (optional)

Method

14 steps

Line the bottom and sides of a 9 inch springform pan with parchment paper, using nonstick spray to hold the paper in place.
For the crust, combine the graham cracker crumbs, pecans, light brown sugar, and 3 ounces melted butter. Mix until the texture resembles wet sand.
Press the crust mixture firmly into the prepared pan using a flat tool, then freeze for 1 hour.
Beat the softened cream cheese until smooth.
Gradually mix in the pumpkin, sour cream, light brown sugar, dark brown sugar, condensed milk, 4 tablespoons melted butter, and pumpkin pie spice.
Add the eggs one at a time, ensuring each is fully incorporated.
Mix in the Amaretto if desired.
Pour the filling into the chilled crust.
Place the pan in a roasting tray and create a water bath by adding hot water halfway up the sides of the pan.
Bake for 1 hour and 45 minutes.
Remove from the oven and allow to cool in the water bath for 3-4 hours at room temperature, then refrigerate for at least 24 hours.
Carefully remove the cheesecake from the mold and transfer it to a serving plate.
Decorate with whipped cream and candied pecans.
Slice with a hot, clean knife for neat servings.