Pecan Pumpkin Brulee Cheesecake
1½ cups graham cracker crumbs ½ cup finely chopped pecans ¹/³ cup packed brown sugar ½ cup butter, melted
24 ounces cream cheese, softened ½ cup sour cream
1 cup packed brown sugar 2 teaspoons ground sugar
2 teaspoons ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ¼ teaspoon ground allspice 1 can pumpkin 3 eggs
1 cup granulated sugar Caramelized sugar is what gives this cheesecake its kick. Mix
graham cracker crumbs, 1/3 cup brown sugar and butter. Press evenly on bottom and sides of ungreased spring form pan. Refrig- erate 20 minutes. Heat oven to 300 degrees. Beat cream cheese, sour cream, 1 cup brown sugar and spices in large bowl on medium speed until smooth. Add pumpkin. Beat in eggs on low speed. Pour over crumb mixture. Bake about an hour and 15 minutes or until center is firm. Cover and refrigerate at least three hours but no longer than 48 hours. When cheesecake is completely cool, sprinkle granulated sugar on top of individual slices and caramelize using a salamander broiler or butane torch. –Tommy L. Randall, Holiday Inn Cedar Creek
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