Pumpkin Pecan Cheesecake
Pumpkin Pecan Cheesecake
Recipe By :unknown
Serving Size : 0 Preparation Time :0:00
Categories : Cheesecake
Amount Measure Ingredient -- Preparation Method
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Topping
3/4 cup firmly packed golden brown sugar
6 tablespoons butter -- chilled
1 1/2 cups chopped pecans
Cheesecake
6 tablespoons butter -- melted
1 cup sugar
1 1/2 cups graham cracker crumbs
24 ounces cream cheese -- at room temperature
3/4 cup firmly packed golden brown sugar
5 large eggs
1 pound canned solid pack pumpkin
1/2 cup whipping cream
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
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 325F.
Using electric mixer, beat cream cheese in large bowl until smooth. Mix in
remaining 3/4 cup sugar and brown sugar. Add eggs one 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.
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Source:
rec.food.recipes