Pumpkin Pecan Cheesecake for 12 Slices

Instructions:

1. Preheat oven to 325°F (160°C). Combine graham cracker crumbs, chopped pecans, melted butter, brown sugar, and cinnamon in a bowl.
2. Firmly press the mixture into the bottom and slightly up the sides of a 9-inch springform pan.
3. Bake the crust for 8–10 minutes until fragrant, then set aside to cool.
4. Beat the softened cream cheese and sugar on medium speed until completely smooth, scraping the sides of the bowl often.
5. Blend in the pumpkin puree and pumpkin pie spice until the color is a uniform, deep orange.
6. Add eggs one at a time, beating on low speed just until combined. Stir in the sour cream, flour, and vanilla extract without over-mixing.
7. Wrap the outside of the springform pan in two layers of heavy-duty aluminum foil to waterproof it.
8. Pour the batter over the crust. Place the pan inside a large roasting pan and fill the roasting pan with hot water until it reaches 1 inch up the side of the cheesecake pan.
9. Bake for 60–70 minutes until the edges are set but the center still has a slight, uniform jiggle.
10. Allow the cheesecake to cool and then chill in the refrigerator for a minimum of 6 hours before slicing.