Step 1

Prepare a 9 inch springform pan by lining the bottom and sides with parchment paper, using nonstick spray to secure the paper.

Step 2

For the crust, combine the graham cracker crumbs, pecans, sugar, and melted butter. Mix until the texture resembles wet sand. Press firmly into the prepared pan using a flat tool, then freeze for 1 hour.

Step 3

Beat the softened cream cheese until smooth. Gradually mix in the pumpkin, sour cream, brown sugars, condensed milk, melted butter, and spices. Add eggs one at a time, ensuring each is fully incorporated. Mix in the Amaretto if desired.

Step 4

Pour the filling into the cold mold with the prepared crust.

Step 5

Place the pan in a roasting tray and create a water bath by adding hot water halfway up the sides of the pan.

Step 6

Bake for 1 hour and 45 minutes. Remove from the oven and allow to cool in the water bath for 3-4 hours at room temperature, then refrigerate for at least 24 hours.

Step 7

Carefully remove the cheesecake from the mold and transfer it to a serving plate. Decorate with whipped cream and candied pecans.

Step 8

Slice with a hot, clean knife for neat servings.