Pumpkin-pecan Cheesecake

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 1/2 cup firmly packed light brown sugar
• 5 tablespoons butter, chilled
• 1 1/2 cups chopped pecans
• 1 1/2 cups graham cracker crumbs
• 3/4 cup firmly packed light brown sugar
• 3/4 cup sugar
• 5 large eggs
• 6 tablespoons butter, melted
• 3 (8 ounce) packages cream cheese, room temperature
• 1/2 cup whipping cream
• 1 can pumpkin puree
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon clove

Recipe

• 1 for topping: place sugar in small bowl; add butter and cut in until mixture resembles coarse meal.
• 2 stir in pecans and set aside.
• 3 for cheesecake: blend crumbs, ¼ cup sugarand butter in bowl.
• 4 press into bottom and up sides of 9 inch diameter springform pan.
• 5 chill.
• 6 preheat oven to 350 degrees f (165c).
• 7 beat cream cheese until smooth.
• 8 mix in and brown sugars.
• 9 add eggs, one at a time, and beat until fluffy.
• 10 blend in pumpkin, cream and spices.
• 11 pour into crust.
• 12 bake until centre no longer moves when pan is shaken, about 1 ½ hours.
• 13 sprinkle topping over cheesecake.
• 14 bake 15 minutes longer.
• 15 cool.
• 16 cover and refrigerate overnight.
• 17 (can be prepared 2 days before serving).