Pumpkin Cheesecake with Pecan Praline Topping

INGREDIENTS

1 15 ounce can

pumpkin puree (1 3/4 cups)

whole graham crackers, broken

1/2 cup

pecans (2 ounces)

1 tbsp

light brown sugar

5 tbsp

unsalted butter, melted, plus more for greasing the pan

1 1/2 cups

cream cheese (14 ounces), at room temperature

1 1/2 cups

granulated sugar

1 tsp

salt

1 tsp

cinnamon

1/4 tsp

freshly ground nutmeg

1/4 tsp

ground cloves

1/4 tsp

ground allspice

large eggs, at room temperature

1 cup

heavy cream, at room temperature

1 tbsp

fresh lemon juice

2 tsp

pure vanilla extract

Pecan Praline Topping and whipped cream, for serving