I love cheesecake of any sort. The problem with that is I am not close to a Cheesecake Factory or a bakery that makes cheesecake. I had to become my own best friend and make a good cheese cake. This is What's Cookin on Beaty's Creek today.
Needed:
2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons melted margarine or butter
Mix ingredients, and press into a 9-inch springform pan.
1/4 cup sugar
6 tablespoons melted margarine or butter
Mix ingredients, and press into a 9-inch springform pan.
Filling:
3 packages cream cheese-softened to room temperature
3/4 cup sugar
1/4 cup packed brown sugar
5 eggs
1/4 cup evaporated milk
1 can pumpkin
1 t cinnamon
3/4 cup sugar
1/4 cup packed brown sugar
5 eggs
1/4 cup evaporated milk
1 can pumpkin
1 t cinnamon
Beat cream cheese, sugar, and brown sugar; mix until light and fluffy. Add eggs, one at a time, add remaining ingredients on medium speed, mixing well. Pour batter into prepared crust, bake for 1 hour at 350'.
Topping:
6 teaspoons butter-melted
1/2 cup brown sugar
1 cup chopped pecans
1/2 cup brown sugar
1 cup chopped pecans
Mix melted butter, brown sugar, and pecans. Sprinkle topping on cheesecake and bake 15 minutes longer. Cool cheesecake and run knife around edge of pan. When cheescake has completely cooled, cover with plastic wrap and refrigerate
