Pumpkin Cheesecake Brulee

CRUST: Set the oven at 350 degrees F. Have on hand a 10-inch springform pan with 2 3/4-inch sides.

Spread pecans in 1 layer on a rimmed baking sheet. Toast them for 5 to 7 minutes or until they are fragrant. Cool.

In a food processor, combine the nuts, cookies and sugar. Add the butter and blend until the mixture is combined.

Press the nut mixture on the bottom and halfway up the sides of pan. Bake the crust for 10 to 12 minutes or until it is lightly toasted.

Set pan on a wire rack to cool. Leave the oven on. With heavy duty foil, wrap the bottom of the pan.

FILLING AND TOPPING: In an electric mixer, combine the cream cheese, granulated sugar, cinnamon, ginger and allspice. Beat thoroughly. Add the pumpkin and beat until well blended.

Beat in the eggs, one by one, followed by the vanilla. When the mixture is smooth, pour the filling into the crust.

Set the springform pan in a roasting pan. Pour enough hot water around the springform to come 1 inch up the sides of the pan.

Bake the cheesecake for 1 hour 45 minutes or until the top is golden and the center is set. Add more water to the pan if necessary during that time.

Remove the cake from the water bath. Set it on a wire rack to cool. Remove the foil and set on a platter. Chill overnight.

Before serving, use a fine strainer to sift the brown sugar evenly onto the cheesecake. With a torch, using a sweeping movement over the top, melt the sugar until it begins to bubble.

Or, heat the broiler and set the cake 2 to 3 inches from the flame. Watch the cake closely and turn it as necessary to melt the sugar evenly.

Unlatch the spring from the pan and set the cheesecake on a platter.