Pumpkin Pecan Cheesecakecheesecakes, nuts, pies, vegetables ----TOPPING---- 3/4 cup firmly pkd. brown sugar* 6 tablespoon (3/4) stick butter* 1 1/2 cup chopped pecans* 1 1/2 cup graham crkr crumbs ----FILLING---- 1 cup sugar 6 tablespoon (3/4) stick butter; melted 3 8oz pkgs cream cheese 3/4 cup firmly packed brn sugar 5 eggs 1 lb canned solid packed pumpkin 1/2 cup whipping cream 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves *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; 1/4 cup sugar and butter in medium bowl. Press crumb mixture in bottom and up sides of 9x2 1/2 inch springform pan. Chill. Preheat oven to 325 degrees. Using electric mixer, beat cream cheese in large bowl until smooth. Mix in remaining 3/4 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 1/2 hours. Sprinkle topping over cheesecake. Bake 15 minutes. Transfer to rack to cool. Cover and refrigerate overnight. (Can be prepared 2 days ahead.) |
