Pumpkin Pecan Cheesecake

 This is a very rich dessert.   A little goes a long way, but it is oh so good.

PUMPKIN PECAN CHEESECAKE

(serves 16)

Crust Ingredients:

*1 1/2 cups graham cracker crumbs or vanilla wafers

*1/4 cup light brown sugar, packed

*1/3 cup butter, melted

*1/4 teaspoon ground cinnamon

Pecan Layer Ingredients:

*2/3 cup brown sugar

*2/3 cup light corn syrup

*1/3 cup butter, melted

*2 large eggs, room temperature 

*1 1/2 cups pecans, chopped

*1 teaspoon vanilla extract

Cheesecake Ingredients:

*3 (8 ounce) packages cream cheese, softened

*1 cup granulated sugar

*1/4 cup brown sugar, packed

*2 large eggs, room temperature 

*1 (15 ounce) can pumpkin puree

*2/3 cup evaporated milk

*2 tablespoons cornstarch

*1 1/2 teaspoon ground cinnamon 

*1/4 teaspoon ground nutmeg

Sour Cream Layer Ingredients:

*1 (16 ounce) sour cream

*1/3 cup granulated sugar

*1 teaspoon vanilla extract (or 1/2 teaspoon maple flavoring)

Topping Ingredients:

*1 (13.4 ounce)can Dulce de Leche

*2/3 cup pecan halves

*2 tablespoons granulated sugar

*2 tablespoons water

*1/4 teaspoon ground cinnamon

Candied Pecan Directions:

~Preheat oven to 350 degrees.

~Spread pecans into a single layer on a cookie sheet.

~Bake for 4-5 minutes.

~In a small saucepan, add toasted pecans, sugar, water, and cinnamon.

~Bring mixture to a boil, stirring continuously.

~Reduce heat, and cook until liquids thicken.

~Pour pecans into a single layer onto a piece of parchments paper and allow to cool.

Crust Directions:

~Preheat oven to 350 degrees.

~Combine graham cracker crumbs  (or vanilla wafer crumbs, brown sugar, melted butter and cinnamon together until well mixed.

~Press evenly into bottom of a 9-inch springform pan.

~Set aside.

Pecan Filling Directions:

~In a medium bowl, mix brown sugar, corn syrup, melted butter, eggs, pecans and vanilla extract together.

~Pour into prepared crust.

Cheesecake Directions:

~In a large mixing bowl,  softened cream cheese, granulated sugar, brown sugar, cinnamon, and nutmeg together until mixed throughly and is creamy.

~Beat in eggs, pumpkin puree, and milk.

~Mix in cornstarch, stir until everything is mixed well and cheesecake is smooth.

~Gently pour cheesecake filling over pecan layer, spreading to make it reach the sides and is even.

~Bake in center rack for 55-60 minutes, or until the edges are set and the center moves just a little bit.

Sour Cream Topping Directions:

~In a small bowl, whisk sour cream sugar and vanilla extract (or maple flavoring) until mixed well.

~Spread over warm cheesecake.

~Bake fo 10-15 minutes longer.

~Cool on a wire rack.

~Cover and refrigerate for at least 4 hours or overnight.

Finishing Off:

~Heat up Dulce de Leche until it's pourable, slightly warm, but not hot

~Pour over cheesecake and spread to edge.

~Place candied pecans over top of  dulce de leech.

~Cut and serve.