Ingredients
- 5 eggs
- 475 gr packed pumpkin (canned solid)
- 325 gr graham crkr crumbs
- 200 gr pecans (chopped)
- 200 gr sugar
- 170 gr firmly pkd
- 150 gr firmly packed brn sugar
- 120 ml whipping cream
- 230 ml pkgs cream cheese
- 1 gr cinnamon (ground)
- 1 gr nutmeg (ground)
*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; quarter cup sugar and butter in medium bowl. Press crumb mixture in bottom and up sides of 9x 6 cm springform pan. Chill. Preheat oven to 325 degrees. Using electric mixer, beat cream cheese in large bowl until smooth. Mix in remaining 0.75 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 1.5 hours. Sprinkle topping over cheesecake. Bake 15 minutes. Transfer to rack to cool. Cover and refrigerate overnight. (Can be prepared 2 days ahead.)
