A pumpkin cheesecake recipe with a glazed pecan topping. You will enjoy many wonderful flavors in each bite.
Preheat oven to 350 degrees F.
Mix together the cracker crumbs and sugar in a small bow, then stir in the melted butter to combine and be sure all the crumbs have butter coating on them.
Press the crust onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
Bake for 5 minutes.
Remove from the oven and cool on a wire rack.
In a mixing bowl, use an electric mixer to beat the cream cheese, sugar and vanilla until smooth.
Beat in the eggs, one at a time.
Add the pumpkin and spices and beat just until combined.
Pour the filling into the prepared pie crust.
Have ready a rectangular baking pan filled with 2 inched of water that will hold the 9-inch springform pan. Place the springform pan into the baking pan.
Place into the oven and bake for one hour or until the center is almost set.
Remove cheesecake from oven and the water-filled pan and set to cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen and cool one more hour.
Once room temperature, place in the refrigerate until completely cooled, the center will fall.
Pecan Glaze Topping
Mix the butter and brown sugar and chopped pecans in a saucepan.
Cook until the sugar has dissolved, then boil for 3-5 minutes, stirring constantly until the sauce is thick.
Remove from the heat and stir in the vanilla and cream.
Let cool down a little bit then pour over cooled cheesecake.
Refrigerate for at least 3 hours, run a knife around edge of springform pan, then carefully remove cake from pan for serving.
Optional, you can also serve with whipped cream if desired.