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).
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Submitted 6/13/05.
Source: by evelyn/athens
Submitted By: Meryl
starmer@prodigy.net
Pumpkin-Pecan Cheesecake