Pumpkin Pecan Brittle Cheesecake:

Crust:
Cooking spray
1 cup pecans, toasted
1 tablespoon sugar
1 1/2 cups graham cracker crumbs
3 tablespoons unsalted butter, melted.

Filling:
3 ( 8 oz.) pkgs cream cheese, softened
1 cup sugar
1 cup sour cream
1 cup canned solid pack pumpkin
1 tablespoon vanilla
1 teaspoon pumpkin pie spice
3 large eggs

Pecan Brittle:
1/2 cup sugar
1 tablespoon water
1/3 cup pecans, toasted, coarsely chopped

For the crust:
In food processor, pulse pecans and sugar until finely ground. in bowl, combine pecan mixture and crumbs; drizzle with butter and toss with a fork until evenly moistened. Press into pan and bake for about 15 minutes at 350ºF. We just want the sugar to melt to help the crust stick together.

Filling:
With an electric mixer or stand mixer, blend the cream cheese, sugar, and sour cream together, then mix in the pumpkin, vanilla, spice and finally the 3 eggs, one at a time. Pour into prepared crust and bake until done...a little jiggly in the middle.

For the Pecan Brittle (optional):
Lightly coat a baking sheet with cooking spray. In a saucepan heat sugar and water to a boil over medium high heat, swirling pan to dissolve sugar. Boil, swirling pan once or twice, 5-7 minutes or until syrup is a medium-amber color. Remove from heat, stir in pecans and immediately pour onto prepared baking sheet. spread with metal spatula into about an 8 inch square. Let cool for 20 minutes and break into bitesize pieces.

To serve: run thin bladed knife around edge of pan; remove pan sides. Transfer to serving plate and scatter pecan brittle over top. Let stand at room temperature 1/2 hour. Slice and serve.

This is one that fell out of an ancient cookbook and it just sounds delicious....even without the brittle. You could just lightly drizzle some butterscotch or maple syrup over the top and it would be great!