Pumpkin Pecan Cheesecake

Directions

Topping:

Place sugar in small bowl. Add butter and cut in until mixture resembles coarse meal. Stir pecans into mixture. Set aside. Cheesecake:

Blend crumbs:

¼ cup sugar and butter in medium bowl. Press crumb mixture in bottom and up sides of 9 x 2½ inch springform pan. Chill.

Preheat oven to 325℉ (160℃).

Using electric mixer, beat cream cheese in large bowl until smooth. Mix in remaining ¾ 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 2½ hours. Sprinkle topping over cheesecake.

Bake 15 minutes.

Transfer to rack to cool.

Cover and refrigerate overnight.