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1
Position the rack in the center of the oven; preheat oven to 350.
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2
Line baking sheet with foil and lightly grease it.
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3
In a heavy medium saucepan, stir the sugar and salt over medium heat until the sugar melts and the mixture comes to a boil.
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4
Boil 1 minute without stirring.
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5
Mix in the pecans and remove from the heat.
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6
Spread the mixture onto the prepared baking sheet.
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7
Bake for 8 minutes, or until the mixture bubbles vigorously.
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8
Remove from the oven and allow the praline to cool completely on the baking sheet.
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9
Break the praline into 1/2-inch pieces and set aside (this can be done 1 day ahead); store in an airtight container.
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10
Crust-in a bowl, mix the pecans, graham cracker crumbs, sugar, and butter until the crumbs are evenly moistened.
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11
Press the mixture onto the bottom and two-thirds of the way up the sides of a 10-inch round springform pan.
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12
Bake for 10 minutes at 350.
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13
Remove from the oven and let cool.
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14
Decrease the oven temperature to 325.
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15
In the bowel of an electric mixer, beat the cream cheese on medium speed until fluffy.
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16
Gradually add the sugar and salt, beating until combined.
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17
Add the pumpkin, cinnamon, and allspice, beating until well blended.
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18
Add the eggs, one at a time, beating well after each addition.
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19
Add the cream and beat until the mixture is completely blended.
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20
Pour the mixture into the cooled crust.
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21
Place springform pan in a roasting pan filled with enough hot water to come halfway up the sides of the springform pan.
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22
Bake for 1 1/2 hours, or until the filling is puffy and golden on top but still jiggles slightly when gently shaken.
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23
Remove the springform pan from the water and set it on a wire rack to cool for at least 1 hour.
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24
Refrigerate at least 6 hours before serving.
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25
Let the cake stand at room temperature for 20 minutes before serving.
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26
The cake will keep, covered and refrigerated, fur up to 3 days.
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27
Just before serving, evenly scatter the reserved praline pieces over the top of the cake.
