Cheesecake- Pumpkin Pecan Cheesecake
Source of Recipe
unknown
List of Ingredients
Topping
3/4 cup Firmly packed brown sugar
6 tablespoons (3/4) stick butter
1 1/2 cup Chopped pecans
Crust
1 1/2 cup Graham craker crumbs
1/4 cup Sugar
6 tablespoons (3/4) stick butter, melted
Filling
3/4 cup sugar
3 (8oz) pkgs cream cheese
3/4 firmly packed brown sugar
5 Eggs
1 lb Canned solid packed pumpkin
1/2 cup Whipping cream
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
1/4 teaspoon Ground cloves
Recipe
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 9 x 2 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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