11¼2 C. graham cracker crumbs
1 C. sugar
6 Tbsp. butter, melted
3 8-oz. pkg. cream cheese
3¼4 C. firmly packed golden brown sugar
5 large eggs
1 lb. canned solid pack pumpkin
1¼2 C. whipping cream
1¼2 tsp. ground cinnamon
1¼2 tsp. ground nutmeg
1¼4 tsp. ground cloves
Blend crumbs, 1¼4 C. sugar and butter in medium bowl. Press crumb
mixture in bottom and up sides of springform pan.
Preheat oven to 325° F. Beat cream cheese in large bowl until
smooth. Mix in remaining 3¼4 C. sugar and brown sugar. Add eggs and
beat until fluffy. Blend in pumpkin, cream, cinnamon, nutmeg and
cloves. Pour into crust. Bake until center no longer moves when pan
is shaken, about 11¼2 hours.
Top cake with sugared pecans or just serve with a dollop of whipped
cream. |
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