Pumpkin Pecan Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 Tbsp butter, melted
• 24 oz (3 packages) cream cheese, softened
• 3/4 cup sugar
• 1/2 cup brown sugar, packed
• 2 Tbsp all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 3 large eggs
• 1 can (15 oz) pumpkin puree
• 1 tsp vanilla extract
• 3/4 cup pecans, chopped
• 1/3 cup brown sugar, packed
• 2 Tbsp butter, softened

Before you start

• Preheat oven to 325°F.
• Grease a 9-in springform pan.

Directions

1. Mix: graham cracker crumbs, sugar, butter.
2. Press into the pan, bake 325°F 10 min: step 1.
3. Beat until smooth: cream cheese, sugar, brown sugar.
4. Beat in: step 3, all-purpose flour, ground cinnamon, ground ginger, ground nutmeg.
5. Beat in one at a time: step 4, eggs.
6. Beat in: step 5, pumpkin puree, vanilla extract.
7. Pour over the crust: step 2, step 6.
8. Bake 325°F until the edges are set and the center barely jiggles, 60 to 70 min: step 7.
9. Rub together until crumbly: pecans, brown sugar, butter.
10. Sprinkle over: step 8, step 9.
11. Bake 15 min more: step 10.
12. Cool on a rack 1 hr, then chill at least 4 hr: step 11.