3/4 c Graham Cracker Crumbs;
—Or–
3/4 c Vanilla Wafer Crumbs
1/2 c Walnuts; ground
6 tb Melted Butter
2 lb Cream Cheese; softened
1 1/2 c Sugar
1/3 c Flour
2 ts Cinnamon
1 ts Nutmeg
1/2 ts Ground Cloves
1/4 ts Ground Allspice
6 lg Eggs
1 1/2 c Pumpkin Puree; (14 1/2 oz.)
Whipped Cream
—-topping—-
1/3 c Brown sugar; firmly packed
1/3 c Whipping cream
1/2 c Pecans; roasted and chopped
Prepare 9″ springform pan (butter sides and bottom). Combine graham or
vanilla wafer crumbs, walnuts, melted butter and press up sides and on
bottom of pan. Chill. In large bowl, beat cream cheese until light.
Gradually add sugar, flour and spices. Beat in eggs, 1 at a time, blending
well. Add pumpkin puree and blend well. Pour batter into chilled pan and
bake in center of oven at 325 F for 90 minutes. Turn off heat and let cake
stand for 30 min. with door open. Cool on rack and then chill for 2 hours
and top with praline. Serve with whipped cream.
NOTES : nutty Praline Topping: In a small saucepan, combine sugar and
cream. Over medium heat, cook and stir until sugar dissolves. Simmer 5
minutes or until thickened. Remove from heat; stir in nuts. Keep stirring
until praline becomes less molten ans a bit stiffl-then pour onto chilled
cheesecake.
Yields
8 Servings