Pumpkin Pecan Cheesecake

from 59biago

For Crust:
1 1/2 cups graham cracker crumbs
1 TB sugar
1/4 cup butter, melted
1/3 cup finely chopped pecans
 
For Cheesecake:
2 (8 oz. each) packages cream cheese, room temp
3/4 cup sugar
3 eggs
1/2 cup whipping cream
1 cup canned pumpkin
2 TB maple syrup
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

For Topping:
1/2 pint (l cup) dairy sour cream
3 TB sugar
1/4 tsp vanilla
1/3 cup pecan halves

In a medium bowl, combine graham cracker crumbs, 1 TB sugar, butter and chopped pecans.

Press over bottom and up about 1 1/2 inches of side of ungreased 9" Springform pan. Refrigerate.

Preheat oven to 325F.

In a large bowl, beat cream cheese and 3/4 cup sugar til light and fluffy.

Beat in eggs and whipping cream.

Stir in pumpkin, maple syrup and spices.

Pour into chilled crust. Bake in preheated oven 55 to 60 minutes.

In a small bowl, combine sour cream, 3 TB sugar and vanilla. Stir til blended.

Spread over hot cheesecake. Arrange pecan halves over the top.

Bake 10 minutes. Let stand til cool.

Refrigerate at least 4 hours.

To serve, remove side of Springform pan.

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