Pumpkin-Pecan Cheesecake

evelyn/athens's Note:

A delicious alternative to the traditional Pumpkin Pie at Thanksgiving or Christmas.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 10

Topping

• ½ cup firmly packed light brown sugar
• 5 tablespoons butter , chilled
• 1 ½ cups chopped pecans

Cheesecake

• 1 ½ cups graham cracker crumbs
• ¾ cup firmly packed light brown sugar
• ¾ cup sugar
• 5 large eggs
• 6 tablespoons butter , melted
• 3 (8 ounce) packages cream cheese , room temperature
• ½ cup whipping cream
• 1 can pumpkin puree
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• ¼ teaspoon clove

Directions:

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 white 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).

Reviews

[>.<-LilMizMiMi->.<]

The best of both worlds! Yummy!

[Chef #173052]

It looks and sounds like the recipie I had on the Detroit Princess on October 15, 2005! if it is it is the best ever! Thank you. # 173052

[Chef #167757]

Absolutely the BEST Pumpkin Cheesecake I've ever tasted! It was definately worth the extra effort to make. I made for 12 of my friends and they all LOVED it and want the recipe. YUMMY!!!!!!