Harold's Pumpkin Cheesecake
Source of Recipe
Harold and Taste of Home
List of Ingredients
- 2 cups granam cracker
- 1/4 cup sugar
- 6 tablespoons of melted butter/margarine
- 3 pkg of cream cheese, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 (15 oz) can of pumpkin
- 1/4 cup heavy whipping cream
- 1 tsp cinnamon
- 1 tsp ground cloves
- 3 eggs, lightly beaten
- 6 tablespoons of softened butter/margarine
- 1 cup brown sugar
- 1 cup walnuts/pecans
Instructions
- Place a greasted 9 inch springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar, stir in butter. Press onto the bottom and 1 inch up the sides of the prepared pan. In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cram, cinnamon and cloves, until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 325 for 1 hour. For topping, combine butter and brown sugar and stir in nuts. Sprinkle over hot cheesecake. Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
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