• Preheat the oven to 350F.
• 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