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Pumpkin Cheesecake with Pecan Praline Sauce

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Ingredients
  

For the Crust:

  • 1-¾cups graham crackers, smashed or blended into crumbs
  • ¼ cup granulated sugar
  • ½ cup pecans, chopped
  • ½ cup shredded coconut
  • ½ cup butter, melted

For the Filling:

  • 3 8-ounce packages cream cheese, at room temperature
  • 1 15-ounce can pumpkin puree - not pumpkin pie filling
  • 3 eggs, plus 1 egg yolk
  • ¼ cup sour cream
  • 1-½ cups granulated sugar
  • 1 tsp. pumpkin pie spice
  • 2 tbsp. all-purpose flour
  • 1 tsp. vanilla extract

For the Topping:

  • 7 tbsp. butter, no substitutes, divided
  • 1-½ cups pecan halves
  • 1-½ cup brown sugar
  • 3 tbsp. all-purpose flour
  • 1-½ cups light corn syrup
  • 1 cup evaporated milk
  • Whipped cream, to taste

Instructions
 

To prepare the crust:

  • Pre-heat oven to 425°F.
  • In medium bowl, combine crumbs, sugar, pecans, and coconut.
  • Add melted butter and mix until all crumbs become moist with butter.
  • Press down flat into a 9-inch springform pan; set aside.

To prepare the filling:

  • In a large bowl, beat cream cheese until smooth.
  • Add pumpkin puree, eggs, egg yolk, sour cream, granulated sugar and the spices; beat together until well combined.
  • Add flour and vanilla; continue to beat together until well combined.
  • Pour into crust; spread out evenly.
  • Place in oven for 15 minutes; reduce heat to 350°F and bake for another 45 minutes.
  • Remove from the oven and let sit for 15 minutes.
  • Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

To prepare the topping:

  • In a heavy saucepan, over medium heat, melt 3 tbsp. butter; add pecans and cook 5 minutes or until browned.
  • Remove from heat and place pecans in separate bowl; set aside.
  • Using the same saucepan, melt remaining 4 tbsp. butter.
  • Whisk in brown sugar, flour and corn syrup until thoroughly blended.
  • Cook on high for 6 - 8 minutes until sugar is dissolved and sauce thickens.
  • Remove from heat and let stand 2 minutes.
  • Stir in evaporated milk and pecans; combine and allow to cool and thicken; about an hour.
  • Once sauce thickens spoon over cheesecake and serve with whipped cream.