Description:

A delicious twist on an old holiday favorite.

Source:

Theresa T.

Serves/Makes:8 or more

Ingredients

• Topping:
• 3/4 cup (175 ml) firmly packed brown sugar
• 6 tbsp (90 ml) butter (3/4 stick, chilled)
• 1-1/2 cups (350 ml) chopped pecans
• Crust:
• 1-1/2 cups (350 ml) graham cracker crumbs
• 1/4 cup (60 ml) sugar
• 6 tbsp (90 ml) melted butter
• Filling:
• 3 8 o.z pkgs. cream cheese, at room temperature
• 3/4 cup (175 ml) sugar
• 3/4 cup (175 ml) firmly packed brown sugar
• 5 large eggs
• 1 lb (.5 kg). canned solid pack pumpkin
• 1/2 cup (125 ml) whipping cream
• 1/2 tsp (2 ml) ground cinnamon
• 1/2 tsp (2 ml) ground nutmeg
• 1/8 tsp (1 ml) ground cloves

Preparation

• Preheat oven to 325 degrees (175 C.).
• Topping:
• Place sugar in small bowl.
• Add butter and cut in until mixture resembles course meal.
• Stir pecans into mixture.
• Set aside.
• Crust:
• Blend crumbs, sugar and butter in medium bowl.
• Press crumb mixture in bottom and up sides of 10 x 2-1/2 springform pan.
• Chill.
• Filling:
• Beat cream cheese until smooth.
• Mix in sugar.
• Add eggs one at a time until fluffy.
• Blend in pumpkin, cream and spices.
• Pour into crust.
• Bake until center no longer moves when pan is shaken, about 1 1/2 hours.
• Sprinkle pecan topping over cheesecake, and bake for another 15 minutes.
• Transfer to rack and cool.
• Cover and refrigerate overnight.
• Can be prepared 2 days ahead.

Comments

An absolutely wonderful dessert served at Debbie's going away luncheon. Nothing better in even the finest restaurants!