Pumpkin Cheesecake with Praline Topping

Smooth, creamy cheesecake meets crunchy, nutty pecans for a decadent fall dessert.

Preheat oven to 325°.
In a medium-sized bowl, stir together graham cracker crumbs, pecans, butter, and brown sugar until well blended.
In 9-inch spring-form pan, press mixture on bottom of pan and up the sides 1½ inches.
Bake crust 8 to 10 minutes or until lightly brown.
Meanwhile, beat cream cheese, sugar, and vanilla at medium speed until smooth.
Add eggs, one at a time, beating until just blended each time.
Add pumpkin and lemon and beat until blended.
Pour batter into prepared crust.
Bake for 1 hour to 1 hour and 10 minutes or until almost set. Turn off oven and let cheesecake stand, oven door closed, for an extra 15 minutes.
Remove cheesecake from oven and gently run a sharp, thin knife around the outer edge to loosen the cake from the pan (but do not remove pan).
Allow it to cool completely on wire rack. Cover and chill for 8 to 24 hours and remove from pan and transfer to a cake stand or large plate before preparing praline topping.

In a medium saucepan over medium heat, bring brown sugar, whipping cream, and butter to a boil, stirring often. Boil for 1 minute, stirring often, then remove from heat.
Gradually whisk in powdered sugar and vanilla until mixture is smooth.
Let stand five minutes, whisking occasionally.
Immediately pour over top of cheesecake, slowly. Spread to within
¼-inch of the edge. Sprinkle pecans on top. Serve or chill.

Adapted from Southern Living