Pumpkin Praline Cheesecake

Ingredients

• 0.8 cup brown sugar divided packed
• 0.3 cup butter melted
• 1.5 cups pumpkin canned
• 1 tablespoon cornstarch 
• 750 g cream cheese softened philadelphia®
• 3  eggs 
• 0.8 cup honey maid graham crumbs 
• 0.5 cup granulated sugar 
• 1.5 teaspoons ground cinnamon 
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon ground nutmeg 
• 0.5 cup pecans chopped
• 2 tablespoons water 
• 0.5 cup cool whip whipped topping thawed

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• knife
• whisk
• blender
• springform pan

Directions

1. Mix graham crumbs, nuts, 1/4 cup each brown and granulated sugar, and butter; press onto bottom of 9-inch springform pan. Refrigerate 1 hour.
2. Heat oven to 350 degrees F.
3. Whisk pumpkin, remaining brown sugar, eggs and spices until well blended. Beat cream cheese, remaining granulated sugar and cornstarch in large bowl with mixer until well blended.
4. Add pumpkin mixture; mix just until blended.
5. Pour over crust.
6. Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Meanwhile, prepare Praline.
7. Praline: Bring sugar and water to boil in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, 5 to 7 min. or until syrup is thickened and golden brown.
8. Remove from heat. Stir in nuts.
9. Spread onto parchment-covered baking sheet. Cool. Break into bite-size pieces.
10. Top Cheesecake with Cool Whip and Praline just before serving.