Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.
Try This Twist! Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. Proceed with recipe as directed, baking 1 hour or until almost set.
I made this a couple of weekends ago and it was definitely a hit. I did however add pumpkin pie spice to give it a little more flavour and used cinnamon graham crackers for the crust. I also cut out some of the sugar in the praline topping and added pecans to it while it was hot. Then I spread it on top of the cake. Delicious!!! Even my picky eaters ate it.
I made this for Thanksgiving last November - it was the first time ever that a dessert was not just eaten, but gone after dinner! I was supposed to make carrot cake to take to Easter dinner and my husband wants me to make this again instead - it's that good!
Very good recipe but I needed to modify the recipe to bring out the pumpkin flavor. I added an extra 1/2 cup of pumpkin, 1/2 cup sugar, and 2 t pumpkin pie spice. I didn't have any trouble cutting through the caramel topping. It had a lovely praline-like consistency. The consistency of the cheesecake was nice and creamy. It was a nice change from the typical pumpkin pie.
I made this for Thanksgiving and it was incredible! Rave reviews from everyone! I didn't find it bland at all! I did make it in a 10 inch pan and it worked perfectly. This has now become a staple for my Thanksgiving dessert table.
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