Pumpkin Cheesecake with Praline Pecan Print Ingredients Crust: 1 pkg. graham crackers (about 9 full graham crackers), smashed or blended into crumbs¼ c. sugar½ c. pecans, chopped½ c. shredded coconut½ c. butter, melted Filling: 3 (8 oz.) packages cream cheese, at room temperature1 (15 oz.) can pumpkin puree (not pumpkin pie filling)3 eggs + 1 egg yolk¼ c. sour cream1½ c. sugar1 tsp. pumpkin pie spice2 Tbsp. flour1 tsp. vanilla extract Topping: 7 Tbsp. butter (no substitutes), divided1½ c. pecan halves1½ c. brown sugar3 T. flour1½ c. light corn syrup1 c. evaporated milkWhipped cream (to taste) Instructions For crust: Preheat oven to 425-degrees. 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. For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.Pour into crust. Spread out evenly and place in oven for 15 mintues, then reduce heat to 350-degrees and bake for 45 minutes (you may have to bake longer depending on elevation... just keep an eye on it). Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. For topping: In 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 thoroghly 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 and allow to cool and thicken (about an hour).Once sauce thickens spoon over cheesecake and serve with whipped cream.