Pumpkin Cheesecake With Caramelized Pecan Topping

• Crust
• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup butter, melted
• Filling
• 2 (8 ounce) 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

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 325u0b0 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 325u0b0 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.

crust, graham cracker crumbs, sugar, butter, filling, cream cheese, granulated sugar, pumpkin, lemon juice, vanilla extract, eggs, ground cinnamon, ground nutmeg, ground cloves, topping, butter, light brown sugar, pecans

Taken from www.food.com/recipe/pumpkin-cheesecake-with-caramelized-pecan-topping-257210 (may not work)