Pumpkin Cheesecake In A Pecan Crust - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form.
Press into bottom and 1\" up sides of 9\" springform pan (2 1/2\" deep). Refrigerate.
Filling: Beat cream cheese until smooth.
Add pumpkin, sugar, vanilla and spice, and beat until well blended.
Add eggs one at a time, beating just until blended after each addition.
Pour filling into crust (filling will extend above crust).
Bake until top is golden and center is softly set, about 1 1/4 hours.
Cool on rack.
Cover and chill overnight.
Remove pan sides.
Garnish cake with chopped pecans.