1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/3 cup packed brown sugar
1/2 cup margarine or butter, melted
3 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 (16 ounce) can pumpkin
3 eggs
CARAMELIZED SUGAR
1 cup sugar
3 tablespoons water
Recipe Directions
Mix graham cracker crumbs, pecans, 1/3 cup brown sugar and the margarine. Press evenly on bottom and side of ungreased springform pan, 9 × 3 inches. Refrigerate 20 minutes.
Heat oven to 300º. Beat cream cheese, sour cream, 1 cup brown sugar and the spices in large bowl on medium speed until smooth. Add pumpkin. Beat in eggs on low speed. Pour over crumb mixture.
Bake about 1 hour 15 minutes or until center is firm. Cover and refrigerate at least 3 hours but no longer than 48 hours.
Prepare Caramelized Sugar; drizzle with fork over top of chilled cheesecake. Loosen cheesecake from side of pan; remove side of pan. Place cheesecake on plate. Refrigerate any remaining cheesecake immediately.
CARAMELIZED SUGAR:
Combine sugar and water in small saucepan. Boil mixture over medium heat, stirring until sugar is dissolved. Boil syrup, without stirring, until golden brown. Remove from heat and gently swirl until syrup stops cooking. Let caramel cool about 1 minute or until thick enough to drizzle from fork.
