Pumpkin Pecan Cheesecake

Topping

¾ cup firmly packed brown sugar

6 tbsp (3/4 stick) butter, chilled

1 ½ cups chopped pecans (about 5 ½ ounces)

Cheesecake

1 ½ cups graham cracker crumbs

1 cup sugar

6 tbsp butter, melted

3 8-ounce packages cream cheese, room temp.

¾ cup firmly packed brown sugar

5 large eggs

1 pound canned solid pack pumpkin

½ cup whipping cream

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

 For Topping:  Place sugar in bowl.  Add butter and cut until texture resembles coarse meal.  Stir pecans into mixture.  Set aside.

For Cheesecake: Blend crumbs, ¼ sugar, and butter in medium bowl. Pack crumb mixture in bottom and up sides of 9 x 2 ½ - inch spingform pan.  Chill.

Preheat oven to 325 degrees.  Using Electric mixer beat cream cheese in bowl until smooth.  Mix in remaining sugar and brown sugar. Add eggs one 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 shaken, about 1 ½ hours.

Sprinkle topping over cheesecake.  Bake 15 minutes.  Transfer to rack to cool.  Cover and refrigerate overnight.  (Can be prepared 2 days ahead)