Pumpkin-Praline Cheesecake

Makes 12 to 16 servings

Pecan-Praline Powder and pieces

1/3 cup butter

1/4 cup packed brown sugar

1 cup flour

3 (8 oz.) packages cream cheese, softened

3/4 cup packed brown sugar

2 T flour

1 (16 oz.) can pumpkin

1 t vanilla

1/2 t cinnamon

1/2 t ground ginger

1/2 t nutmeg

3 eggs

1 (8 oz.) carton sour cream

1 T sugar

Pecan halves

For crust, in a medium mixing bowl beat butter with an electric mixer on medium high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined. Pat dough onto bottom and 1 1/2 inches up the sides of a 9-inch spring form pan. Bake about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling. Bake at 375 F.

For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar and 2 tablespoons flour with an electric mixer on medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken Pecan-Praline pieces, reserving the powder for the topping. Pour filling into the crust-lined spring form pan. Place the spring-form pan in a shallow baking pan on the oven rack. Bake for 45 to 55 minutes or until center appears nearly set when shaken. Meanwhile, in a small bowl, combine sour cream and sugar. Spread over top of cheesecake. Remove spring form pan from baking pan. Cool cheesecake in spring form pan on a wire rack for 15 minutes. Use a small spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of spring form pan. Cool for 1 hour, then cover and chill for at least 4 hours. Jest before serving, sprinkle the Pecan-Praline Powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired. Bake at 375 F.