-FRKT08D
TOPPING
3/4 c Firmly pkd. brown sugar*
6 tb (3/4) stick butter*
1 1/2 c Chopped pecans*
1 1/2 c Graham crkr crumbs
FILLING
1 c Sugar
6 tb (3/4) stick butter; melted
3 8oz pkgs cream cheese
3/4 c Firmly packed brn sugar
5 Eggs
1 lb Canned solid packed pumpkin
1/2 c Whipping cream
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts 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 9×2 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.)
Yields
10 Servings