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Pumpkin-Pecan Cheesecake Recipe | |
Cheesecake | |
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Ingredients:
Topping 1/2 cup firmly packed light brown sugar 5 tablespoons butter, chilled 1 1/2 cups chopped pecans Cheesecake 1 1/2 cups graham cracker crumbs 3/4 cup firmly packed light brown sugar 3/4 cup sugar 5 large eggs 6 tablespoons butter, melted 3 (8.00 ounces) packages cream cheese, room temperature 1/2 cup whipping cream 1 can pumpkin puree 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/4 teaspoon cloves
Directions:
1. For topping: Place sugar in small bowl; add butter and cut in until mixture resembles coarse meal. 2. Stir in pecans and set aside. 3. For cheesecake: Blend crumbs, 1/4 cup sugarand butter in bowl. 4. Press into bottom and up sides of 9 inch diameter springform pan. 5. Chill. 6. Preheat oven to 350 degrees F (165C). 7. Beat cream cheese until smooth. 8. Mix in white and brown sugars. 9. Add eggs, one at a time, and beat until fluffy. 10. Blend in pumpkin, cream and spices. 11. Pour into crust. 12. Bake until centre no longer moves when pan is shaken, about 1 = hours. 13. Sprinkle topping over cheesecake. 14. Bake 15 minutes longer. 15. Cool. 16. Cover and refrigerate overnight. (can be prepared 2 days before serving). | |