INGREDIENTS

    Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup butter , melted

    • Filling

  • 2 (8ounce)packages cream cheese , softened
  • 1/2 cup granulated sugar
  • 1/2 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

    • Pecan Topping

  • 3 tablespoons butter , softened
  • 1/3 cup light brown sugar , packed
  • 1/3 cup chopped pecans

DIRECTIONS

  1. Stir together the first 3 ingredients. Press crumb mixture into bottom and up sides of an 8-inch springform pan.
  2. Bake crust at 325° for 8 minutes. Cool on a wire rack.
  3. Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until smooth.
  4. Add eggs, 1 at a time, beating until blended after each addition.
  5. Stir in cinnamon, nutmeg, and cloves.
  6. Pour mixture into prepared crust.
  7. Bake at 325° for 40 minutes or until almost set.
  8. Remove cheesecake from oven; gently run a knife around edge of pan, and release sides.
  9. Cool completely on a wire rack.
  10. Cover and chill 8 hours.
  11. Stir together 3 tablespoons butter, brown sugar, and pecans; spoon over top of cheesecake.
  12. Broil 3 inches from heat for 3 minutes or until mixture begins to bubble.
  13. Let stand 10 minutes before serving.
  14. Store in refrigerator.