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1
Note: To toast pecans, sprinkle in ungreased heavy skillet.
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2
Cook over medium heat 5-7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
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3
For cheesecake, heat oven to 300 degrees F.
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4
Wrap foil around outside bottom and side of 9-inch springform pan to prevent drips.
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5
Spray bottom and 1 inch up side of pan with cooking spray.
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6
In small bowl, mix cookie crumbs and melted butter.
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7
Press crumb mixture on bottom and 1 inch up side of pan.
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8
Bake crust 8-10 minutes or until set.
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9
Cool at room temperature 5 minutes.
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10
Refrigerate about 5 minutes or until completely cooled.
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11
Meanwhile, in another small bowl, mix flour, pumpkin pie spice, and pumpkin; set aside.
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12
In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.
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13
Gradually beat in brown sugar, granulated sugar and eggs, one at a time, just until blended.
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14
Gradually beat in pumpkin mixture until smooth.
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15
Pour filling over crust.
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16
Bake 1 hour, 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved.
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17
Run knife around edge of pan to loosen cheesecake.
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18
Turn oven off, open oven door at least 4 inches.
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19
Let cheesecake remain in oven 30 minutes.
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20
Cool in pan on cooling rack 30 minutes.
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21
Refrigerate at least 6 hours or overnight before serving.
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22
Just before serving, sprinkle pecans over top of cheesecake.
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23
In small microwavable bowl, microwave chocolate and oil uncovered on high 1 minute to 1 minute, 30 seconds, stirring every 15 seconds, until melted.
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24
Drizzle chocolate over pecans.
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25
To serve, run knife around edge of pan to loosen cheesecake, carefully remove side of pan.
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26
Drizzle caramel topping over each serving.
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27
Store covered in refrigerator.
