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Pumpkin Pecan Cheesecake
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A delicious twist on an old holiday favorite.

Theresa T.

Serves/Makes:8 or more

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

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