Pumpkin Cheesecake
Crust:
| 1½ | cups zwieback crackers, crushed |
| ¼ | cup sugar |
| 6 | tablespoons butter, melted |
Combine crust ingredients, and press into the bottom of a buttered 9‑inch spring-form pan. Chill.
Filling:
| 1½ | pounds cream cheese, softened |
| ¾ | cup sugar |
| ¾ | cup brown sugar |
| 5 | eggs |
| 15- | ounce can pumpkin |
| 1¾ | teaspoon pumpkin pie spice |
| ¼ | cup heavy cream |
Beat cream cheese at medium speed until smooth. Gradually add sugars, beating until well mixed. Beat in eggs, one at a time, until mixture is light and fluffy. Stir in pumpkin, pumpkin pie spice, and heavy cream.
Pour into spring-form pan. Bake at 325° F for 1½ hours. Sprinkle with pecan topping (below), then bake another 10 to 15 minutes. Turn off oven, and let cool slowly. Remove cake after an hour, and allow to cool fully. Chill overnight. Serve with whipped cream if desired.
Pecan Topping:
| 1 | cup brown sugar, packed |
| 6 | tablespoons butter, softened |
| 1 | cup pecans, chopped coarsely |
Stir together brown sugar and butter until crumbly. Stir in chopped pecans.