Recipe - Pumpkin Pecan Cheesecake

FRKT08D

TOPPING
Three fourths cup Firmly pkd. brown sugar*
6 tablespoon (3/4) stick butter*
1 One half cup Chopped pecans*
1 One half cup Graham crkr crumbs

FILLING
1 cup Sugar
6 tablespoon (3/4) stick butter; melted
3 8oz pkgs cream cheese
Three fourths cup Firmly packed brn sugar
5 Eggs
1 pound Canned solid packed pumpkin
One half cup Whipping cream
One half teaspoon Ground cinnamon
One half teaspoon Ground nutmeg
One fourth 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; One fourth cup sugar and butter in medium bowl. Press crumb mixture in
bottom and up sides of 9x2 One half inch springform pan. Chill. Preheat oven to
325 degrees. Using electric mixer, beat cream cheese in large bowl until
smooth. Mix in remaining Three fourths 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 One half hours.
Sprinkle topping over cheesecake. Bake 15 minutes.
Transfer to rack to cool. Cover and refrigerate overnight. (Can be
prepared 2 days ahead.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini