| | Directions | | Mix brown sugar, melted butter, and pecans together and set aside. Mix graham cracker crumbs, sugar and melted butter together and press in the bottom of a spring form pan. Chill. To make the filling: beat cream cheese until soft. Add sugars. Add eggs, one at a time. Blend in pumpkin and spices. Pour into pan. Bake at 325° for approximately 1 1/2 hours until the center does not wiggle when you shake the pan. Spread topping on the top and bake for 15 minutes more. Chill over night and serve with whipped topping. |
|
|
| Ingredients | | - |  | Topping |
| - | | 3/4 cup brown sugar - firmly packed |
| - | | 6 tablespoons melted butter |
| - | | 1/2 chopped pecans |
| - | | CRUST |
| - | | 1 1/2 cups graham cracker crumbs |
| - | | 1/4 cup sugar |
| - | | 6 tablespoons melted butter |
| - | | Filling |
| - | | 3/4 cup sugar |
| - | | 3 packets cream cheese at room temperature (8 ounce packets) |
| - | | 3/4 cup brown sugar firmly packed |
| - | | 5 eggs (large) |
| - | | 1 can pumpkin (1 lb can) |
| - | | 1/2 cup whipping cream |
| - | | 1/2 teaspoon cinnamon |
| - | | 1/2 teaspoon nutmeg |
| - | | 1/4 teaspoon clove |
| |
| |
