Ingredients

1/2 cup (125 mL) melted unsalted butter 1 1/2 cups (375 mL) graham cracker crumbs 2 tbsp (25 mL) brown sugar 1/3 cup (75 mL) ground pecans or other nuts 2 tbsp (25 mL) unsalted butter, at room temperature 1 1/2 cups (375 mL) cream cheese, at room temperature 3/4 cup (175 mL) brown sugar 1 cup (250 mL) pured cooked pumpkin, fresh or canned 3 eggs 1 cup (250 mL) sour cream 3 tbsp (45 mL) all-purpose flour 1 tsp (5 mL) vanilla extract 1 tbsp (15 mL) lemon zest 2 tbsp (25 mL) lemon juice 1/2 cup (125 mL) whipping cream 1 tsp (5 mL) sugar Candied pecans

Description

A Great Cheesecake With A Hint Of Pumpkin. Cooling In The Oven Prevents The Top From Cracking. However, If It Does Crack, Spread Whipped Cream Over The Whole Top Instead Of Piping Rosettes.

View Full Recipe