PUMPKIN CHEESECAKE WITH PECAN PRALINE TOPPING

Steps:

• 1. set a rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours until puree is fairly dry. 2.Preheat oven to 500. Butter the bottom and side of 9 inch spring form pan. In a food processor, pulse the graham crakers until finely ground. Add pecans and brown sugar and pulse again until finely ground. Add the melted butter and pulse until just incorporated. Press crumbs onto the bottom of the pan and bake for about 8 minutes, let cool completely. 3. In the bowl of electric miser, beat the cream cheese until very smooth. In a small sep bowl, whisk the sugar, salt, cin, nutmeg, cloves and allspice. With machine on, add spiced sugar to cream cheese and beat until creamy. Carefully add the drained pumpkin puree and beat until smooth. Add eggs one at a time, beating well. Beat in the heavy cream, lemon juice and vanilla until mixture is smooth. 4. Pour cheesecake mix over the cooled crust and bake for 12 minutes. Lower oven temp to 225 and bake for about 3 hours until term registers 150. Let cool on a rack, then cover with plastic and refrigerate overnight. 5. Run a hot knife around the cake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate. Serve with topping