Pumpkin Cheesecake In A Pecan Crust

• Crust
• 1 1/2 cups vanilla wafer crumbs
• 3/4 cup ground pecans
• 4 tablespoons melted butter
• 2 tablespoons golden brown sugar, packed
• Filling
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 1/2 cups pumpkin puree
• 1 1/2 cups packed golden brown sugar
• 1 tablespoon pumpkin pie spice
• 1 tablespoon vanilla extract
• 3 large eggs
• Garnish
• chopped pecans

1. Preheat oven to 350u0b0F.
2. Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form.
3. Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Refrigerate.
4. Filling: Beat cream cheese until smooth.
5. Add pumpkin, sugar, vanilla and spice, and beat until well blended.
6. Add eggs one at a time, beating just until blended after each addition.
7. Pour filling into crust (filling will extend above crust).
8. Bake until top is golden and center is softly set, about 1 1/4 hours.
9. Cool on rack.
10. Cover and chill overnight.
11. Remove pan sides.
12. Garnish cake with chopped pecans.

crust, vanilla wafer crumbs, ground pecans, butter, golden brown sugar, filling, cream cheese, pumpkin puree, golden brown sugar, pumpkin pie spice, vanilla, eggs, pecans

Taken from www.food.com/recipe/pumpkin-cheesecake-in-a-pecan-crust-387388 (may not work)