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.)