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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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A delicious alternative to the traditional Pumpkin Pie at Thanksgiving or Christmas. Ingredients:
1/2 cup firmly packed light brown sugar |
5 tablespoons butter, chilled |
1 1/2 cups chopped pecans |
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 |
Directions:
1. For topping: Place sugar in small bowl; add butter and cut in until mixture resembles coarse meal.
2. Stir in pecans and set aside.
3. For cheesecake: Blend crumbs, 1/4 cup sugarand butter in bowl.
4. Press into bottom and up sides of 9 inch diameter springform pan.
5. Chill.
6. Preheat oven to 350 degrees F (165C).
7. Beat cream cheese until smooth.
8. Mix in white and brown sugars.
9. Add eggs, one at a time, and beat until fluffy.
10. Blend in pumpkin, cream and spices.
11. Pour into crust.
12. Bake until centre no longer moves when pan is shaken, about 1 1/2 hours.
13. Sprinkle topping over cheesecake.
14. Bake 15 minutes longer.
15. Cool.
16. Cover and refrigerate overnight.
17. (can be prepared 2 days before serving).
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