Praline Pumpkin Cheesecake

Praline Pumpkin Cheesecake
Crust:
1 cup flour
1/4 cup dark brown sugar, packed
1 cup finely chopped pecans
1 stick (4 ounces) butter or margarine
Stir together all ingredients.

Press into bottom of a 13" x 9" rectangular baking pan.

Bake for 15 minutes in a pre-heated 350º oven.

Cool on a rack before adding filling.

Filling:

1 pound cream cheese, softened
2/3 cup dark brown sugar
2/3 cup granulated sugar
4 large eggs
1 cup puréed pumpkin*
Pinch salt
2 tablespoons flour
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon allspice
Topping:

2 cups sour cream
1 teaspoon pure vanilla extract
6 tablespoon granulated sugar
36 lightly toasted pecan halves
Cut cheese into cubes and whip in the food processor or electric
mixer.

Beat in the sugar.

Add the eggs and beat until mixture is very smooth and fluffy.

Add the pumpkin, salt, flour and spices; beat just until blended.

Pour filing into cooled crust.

Return to 350º oven and bake for about 25 minutes or until set and
puffed.

Make the sour cream topping by gently whisking together the sour
cream, vanilla and sugar.

Remove from oven and spread with the topping.

Return to oven and bake 5 minutes longer.

Cool on a rack.

Lightly mark off into squares. Top each square with a pecan half.

Chill until very cold.

When chilled, cut into squares with a knife which is dipped into hot
water.

Makes 3 dozen.