Category: Vegetables

-FRKT08D



TOPPING



3/4 cup Firmly pkd. brown sugar*

6 tbsp (3/4) stick butter*

1 1/2 cup Chopped pecans*

1 1/2 cup Graham crkr crumbs



FILLING



1 cup Sugar

6 tbsp (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 tsp Ground cinnamon

1/2 tsp Ground nutmeg

1/4 tsp 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.)