Pumpkin Pecan Cheesecake

* Exported from MasterCook *

PUMPKIN PECAN CHEESECAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Cheesecakes
Nuts Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-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 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.)



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