Prepare a 9-inch springform pan. Lightly spray the bottom and sides with non-stick spray. Trace the pan's bottom circle on parchment paper and cut the paper about 1.5 to 2 inches taller than the pan height. Spray the paper, place it around the pan's sides, and close the mold.
2
Make the crust: In a food processor, combine 5 oz graham crackers and 10 oz pecans and process until the pecans release their oil and the texture resembles wet sand. Add 3 oz melted butter and 3 tablespoons sugar, then continue processing until the mixture is cohesive and uniformly moist.
3
Press the crust mixture into the prepared pan. Use a meat mallet to gently pound it down to ensure a firm, even base. Clean the sides of the pan to remove any loose nut crumbles. Freeze the crust for at least one hour.
4
Make the filling: Using an electric mixer, beat 2 lb softened cream cheese until smooth. Add 6 eggs one or two at a time, ensuring each is fully incorporated before adding the next.
5
Add 1 cup canned pumpkin, 1 cup sour cream, 1 cup light brown sugar, 0.5 cup dark brown sugar, a pinch of salt, and 2 teaspoons pumpkin pie spice. Continue mixing until smooth. Add 7 oz sweetened condensed milk and 4 oz melted butter. Optionally add a small amount of Amaretto liqueur if desired.
6
Gently scrape down the sides of the mixing bowl to incorporate any cream cheese residue, and pop any air bubbles on the surface using a toothpick or kitchen torch.
7
Remove the frozen crust from the freezer. Pour the filling into the crust. Place the cake pan in a larger water bath pan. Fill the water bath with hot (not boiling) water to about halfway up the sides of the cake pan.
8
Bake in a preheated 350°F oven for 1 hour and 45 minutes, until the cake is set but still has a slight jiggle in the center. The cake will rise slightly during baking.
9
Remove the cake from the oven but leave it in the water bath pan. Once fully cooled, remove the cake from the water bath and let it sit at room temperature for 3 to 4 hours. Then cover with a bowl and refrigerate for at least 24 hours.
10
To remove the cake: Open the springform pan and gently remove the parchment paper. Blot any excess moisture from the cake's base with paper towels. Place a cake ring or metal rack (lightly sprayed) under the cake, then carefully flip it and remove the springform pan.
11
Decorate: Pipe 12 rosettes of whipped cream evenly spaced on top of the cake. Top each rosette with a candied or roasted pecan. Refrigerate until ready to serve.
12
Slicing and serving: Heat a knife blade under hot water. After each slice, wipe the blade with a hot, damp cloth and dry it thoroughly to ensure clean, neat slices.
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