Pumpkin-Pecan Cheesecake Recipe

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

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).