¾ cup firmly packed light brown sugar

6 tablespoons (3/4 stick) chilled butter

1 ½ cups chopped pecans



1 ½ cups graham cracker crumbs

1 cup sugar

6 tablespoons butter – melted

3 8-ounce packages cream cheese

            room temperature

¾ cup firmly packed light brown sugar

5 large eggs – room temperature

1 lb canned solid pack pumpkin

½ cup whipping cream

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg


For the Topping

Place sugar in small bowl.  Add butter and cut in until mixture resembles coarse meal. Stir in pecans and set aside.

For the Cheesecake

Preheat oven to 325º.  Blend crumbs, ¼ cup sugar and butter in medium bowl.  Press crumb mixture onto bottom and up the sides of a 9×2 ½ -inch springform pan.  Chill.

Using  electric mixer, beat cream cheese in large bowl until smooth.  Mix in remaining ¾ cup sugar and brown sugar.  Add eggs, one at a time and beat until fluffy.  Blend in pumpkin, cream, cinnamon and nutmeg. Pour into chilled crust.  Bake until center no longer moves when pan is shaken, about 1 ½ hours.

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