-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.)