Pumpkin pecan cheesecake

10 Servings

Ingredients

Quantity Ingredient
-FRKT08D
¾ cup Firmly pkd. brown sugar*
6 tablespoons (3/4) stick butter*
1½ cup Chopped pecans*
1½ cup Graham crkr crumbs
1 cup Sugar
6 tablespoons (3/4) stick butter; melted
3 8oz pkgs cream cheese
¾ cup Firmly packed brn sugar
5 Eggs
1 pounds Canned solid packed pumpkin
½ cup Whipping cream
½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
¼ teaspoon Ground cloves

Directions

TOPPING

FILLING

*1st 4 ingredients are topping. The rest are the cheesecake. For topping: Place sugar in small bowl. Add butter and cut in until mixture resembles coarse meal. Stir pecans into mixture. Set aside.

For cheesecake: Blend crumbs; ¼ cup sugar and butter in medium bowl. Press crumb mixture in bottom and up sides of 9x2½ inch springform pan. Chill. Preheat oven to 325 degrees. Using electric mixer, beat cream cheese in large bowl until smooth. Mix in remaining ¾ cup sugar and brown sugar. Add eggs 1 at a time and beat until fluffy. Blend in pumpkin, cream, cinnamon, nutmeg and cloves. Pour into crust.

Bake until center no longer moves when pan is shaken, about 1 ½ hours. Sprinkle topping over cheesecake. Bake 15 minutes.

Transfer to rack to cool. Cover and refrigerate overnight. (Can be prepared 2 days ahead.)

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