This pumpkin cheesecake is the ultimate fuss-free dessert – its almost fool-proof, it doesn’t require a finicky water-bath, and it hardly ever cracks. Topped with with a gorgeous brown sugar pecan sauce, its dreamy and creamy and so silky smooth that hardly requires any work at all!
Spray a 8 or 9 inch springform pan with cooking spray and set aside.
Crust
In a large bowl, mix together the graham cracker crumbs and melted butter.
Pat into the bottom of the springform into an even layer, and up the sides about 2″.
Pumpkin Cheesecake
In a large bowl, beat together the cream cheese and sugar until light and fluffy, about 3-4 minutes.
Add in the eggs, one at a time, beating well in between each addition.
Add in the pumpkin, vanilla and cinnamon and beat until well combined.
Pour the batter into the crust and bake for 35-45 minutes, or until the center is almost set (it will still jiggle slightly when moved but will feel firm when touched).
Remove from oven and allow to cool for 1 hour in the pan.
Carefully use a knife to run along the edges of the pan and loosen the cheesecake (but leave it in the pan). Cover with plastic wrap and place in the fridge at least 4 hours, or overnight.
Praline Sauce
In a medium sauce pan, melt the butter and brown sugar over medium heat.
Allow to simmer for 3-5 minutes.
Remove from heat and stir in the cinnamon, heavy cream and chopped pecans.
Allow to cool to room temperature before pouring over the cheesecake.
*** Serve with whipped cream if desired
Notes
This should be stored in an air-tight container for up to 3 days in the refrigerator. Top with whipped cream right before serving.