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Heat oven to 300 degrees.
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Grease 9-inch springform pan with cooking.
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spray.
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In small bowl, mix graham crackers with sugar and butter.
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Press.
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crumb mixture in bottom and 1 inch up side of pan.
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Bake 8-10 minutes Let.
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cool 5 minutes.
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In large bowl, beat cream cheese on medium just until smooth and creamy.
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(do not overbeat) On low, gradually beat in sugar.
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Beat in eggs, 1 at a time,.
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just until blended.
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Stir in pumpkin, and pumpkin pie spice into cream cheese.
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mixture using a wire whisk until smooth.
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Spoon into pan.
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Bake for 1 hour and 30 mins or until edges are set but center still.
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jiggles slightly when moved.
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Turn off oven, open oven door at least 4 inches.
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Leave cheesecake inches.
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oven 30 mins longer.
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Remove from oven and place on cooling rack.
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Without releasing side of pan, run a knife around the edge of pan to.
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loosen cheesecake.
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Cool at least 30 mins, then cover loosely and.
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refrigerate for at least 6 hours, or overnight.
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Just before serving, run knife around edge of pan and carefully remove.
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side of pan.
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Put on serving plate.
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Sprinkle toasted pecans over top of cheesecake.
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Heat hot fudge.
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topping slightly in microwave.
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Drizzle over cheesecake.
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Drizzle.
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caramel topping over the top and serve!
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Toppings are added to your taste.
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you can add as little or as much as you like.
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Amounts for topping are approximate.
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*To toast pecans, sprinkle into ungreased skillet.
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Cook over medium heat 5-7 mins, stirring often, just until pecans begin to brown.
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Do not over cook.
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41
Toasting the pecans may seem like a waste of time to some, but I find they really bring out the flavor of the pecans.
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I wouldnt skip this step.
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:).
