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Ingredients Jump to Instructions ↓

  1. 08D --TOPPING--

  2. 3/4 c Firmly pkd. brown sugar*

  3. 6 tb (3/4) stick butter*

  4. 1 1/2 c Chopped pecans*

  5. 1 1/2 c Graham crkr crumbs

  6. --FILLING-- 1 c Sugar

  7. 6 tb (3/4) stick butter -- melted

  8. 3 8oz pkgs cream cheese

  9. 3/4 c Firmly packed brn sugar

  10. 5 Eggs

  11. 1 lb Canned solid packed pumpkin

  12. 1/2 c Whipping cream

  13. 1/2 ts Ground cinnamon

  14. 1/2 ts Ground nutmeg

  15. 1/4 ts Ground cloves

  16. 1st

  17. 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;

  18. 1/4 cup sugar and butter in medium bowl. Press crumb mixture in bottom and up sides of

  19. 9x2 1/2 inch springform pan. Chill. Preheat oven to

  20. 325 degrees. Using electric mixer, beat cream cheese in large bowl until smooth. Mix in remaining

  21. 3/4 cup sugar and brown sugar. Add eggs

  22. 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

  23. 15 minutes. Transfer to rack to cool. Cover and refrigerate overnight. (Can be prepared 2 days ahead.)

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