Ingredients
1
tablespoon butter, softened
1 1/4
cups finely chopped pecans
1/4
cup unseasoned dry bread crumbs
2
tablespoons granulated sugar
2
tablespoons butter, melted
4
packages (8 oz each) cream cheese, softened
1
cup packed brown sugar
2/3
cup granulated sugar
5
eggs
1/4
cup all-purpose flour
2
teaspoons pumpkin pie spice
1
can (15 oz) pumpkin (not pumpkin pie mix)
2
tablespoons brandy, if desired
1/2
cup packed brown sugar
1/4
cup water
1/4
cup butter
1
egg, beaten
1/4
cup chopped pecans
1/2
teaspoon vanilla
Preparation
Heat oven to 350°F. Grease 9-inch springform pan with 1 tablespoon butter. In medium bowl, mix 1 1/4 cups pecans, the bread crumbs and 2 tablespoons granulated sugar. Drizzle melted butter over pecan mixture; toss to combine. Press into bottom and up side of pan; refrigerate.
In large bowl, beat cream cheese until fluffy. Gradually beat in 1 cup brown sugar and 2/3 cup granulated sugar until smooth. Beat in 5 eggs, 1 at a time, until well blended. In small bowl, mix flour, pumpkin pie spice, pumpkin and brandy. Gradually add to cream cheese mixture; beat until smooth. Pour into crust.
Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn oven off; let cheesecake stand in oven with door open at least 8 inches for 30 minutes. Remove from oven; cool to room temperature on cooling rack. Remove side of pan. Refrigerate overnight.
In small saucepan, heat 1/2 cup brown sugar, the water and 1/4 cup butter to boiling over medium heat; boil 2 minutes. Gradually blend small amount of hot syrup into beaten egg. Return egg mixture to saucepan; cook over low heat 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup pecans and the vanilla. Serve sauce slightly warm over each wedge of cheesecake.
