-FRKT08D

-TOPPING –
3/4 c Firmly pkd. brown sugar*
6 tb (3/4) stick butter*
1 1/2 c Chopped pecans*
1 1/2 c Graham crkr crumbs

-FILLING –
1 c Sugar
6 tb (3/4) stick butter; melted
3 8oz pkgs cream cheese
3/4 c Firmly packed brn sugar
5 Eggs
1 lb Canned solid packed pumpkin
1/2 c Whipping cream
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground cloves

*1st 4 ingredients are topping. The rest are the cheesecake. For topping:
Place sugar in small bowl. Add butter and cut in until mixture resembles
coarse meal. Stir pecans into mixture. Set aside. For cheesecake: Blend
crumbs; 1/4 cup sugar and butter in medium bowl. Press crumb mixture in
bottom and up sides of 9×2 1/2 inch springform pan. Chill. Preheat oven to
325 degrees. Using electric mixer, beat cream cheese in large bowl until
smooth. Mix in remaining 3/4 cup sugar and brown sugar. Add eggs 1 at a
time and beat until fluffy. Blend in pumpkin, cream, cinnamon, nutmeg and
cloves. Pour into crust.
Bake until center no longer moves when pan is shaken, about 1 1/2 hours.
Sprinkle topping over cheesecake. Bake 15 minutes.
Transfer to rack to cool. Cover and refrigerate overnight. (Can be
prepared 2 days ahead.)