Pumpkin-Pecan Cheesecake - cooking recipe

Ingredients

Topping
1/2 cup firmly packed light brown sugar
5 tablespoons butter, chilled
1 1/2 cups chopped pecans
Cheesecake
1 1/2 cups graham cracker crumbs
3/4 cup firmly packed light brown sugar
3/4 cup sugar
5 large eggs
6 tablespoons butter, melted
3 (8 ounce) packages cream cheese, room temperature
1/2 cup whipping cream
1 can pumpkin puree
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon clove

Preparation

For topping: Place sugar in small bowl; add butter and cut in until mixture resembles coarse meal.
Stir in pecans and set aside.
For cheesecake: Blend crumbs, 1/4 cup sugarand butter in bowl.
Press into bottom and up sides of 9 inch diameter springform pan.
Chill.
Preheat oven to 350 degrees F (165C).
Beat cream cheese until smooth.
Mix in white and brown sugars.
Add eggs, one at a time, and beat until fluffy.
Blend in pumpkin, cream and spices.
Pour into crust.
Bake until centre no longer moves when pan is shaken, about 1 1/2 hours.
Sprinkle topping over cheesecake.
Bake 15 minutes longer.
Cool.
Cover and refrigerate overnight.
(can be prepared 2 days before serving).