Pumpkin Pecan Cheesecake

A delicious alternative to the traditional pumpkin pie at thanksgiving or christmas.

For topping: place sugar in small bowl.

Add butter and cut in until mixture resembles coarse meal.

Stir in pecans and set aside.

For cheesecake: blend crumbs , cup sugarand butter in bowl.

Press into bottom and up sides of 9 inch diameter springform pan.

Chill.

Preheat oven to 350 degrees f.

Beat cream cheese until smooth.

Mix in white and brown sugars.

Add eggs , one at a time , and beat until fluffy.

Blend in pumpkin , cream and spices.

Pour into crust.

Bake until centre no longer moves when pan is shaken , about 1 hours.

Sprinkle topping over cheesecake.

Bake 15 minutes longer.

Cool.

Cover and refrigerate overnight.

light brown sugar, butter, pecans, graham cracker crumbs, sugar, eggs, cream cheese, whipping cream, pumpkin puree, nutmeg, cinnamon, clove