Cheesecake
3/4 cup Honey Maid Graham Crumbs
1/2 cup finely chopped pecans
3/4 cup packed brown sugar, divided
3/4 cup granulated sugar, divided
1/4 cup butter, melted
1-1/2 cups canned pumpkin
3 eggs
1-1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3 packages (250g each) Philadelphia cream cheese, softened
1 tbsp cornstarch
Praline
1/2 cup granulated sugar
2 tbsp water
1/2 cup chopped pecans
1/2 cup thawed Cool Whip Whipping topping
Mix graham crumbs, nuts, 1/4 cup each of brown sugar and granulated sugar, and butter. Press onto bottom of a 9-inch springform pan. Refrigerate for 1 hour.
Heat oven to 350F. Whisk pumpkin, remaining brown sugar, eggs and spices until well blended. Beat cream cheese, remaining granulated sugar and cornstarch in large bowl with the mixer until well blended. Add pumpkin mixture; mix just until blended. Pour over crust.
Bake 45 to 50 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate for 4 hours. Meanwhile, prepare praline.
Bring sugar and water to a boil in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, 5 - 7 minutes or until syrup is thickened and begins to turn golden brown. Remove from heat. Stir in nuts.
Spread onto parchment covered baking sheet. Cool. Break into bite size pieces. Top cheesecake with cool whip and praline just before serving.
