Pumpkin-Pecan Cheesecake

Ingredients for 1 servings:

• 110 g brown sugar
• 5 tbsp butter, cold
• 160 g nuts (pecan), chopped
• 285 g crackers (Graham), recipe in my profile, or butter biscuits
• 55 g brown sugar
• 5 tbsp butter, melted
• 110 g brown sugar
• 150 g white sugar
• 5 large eggs
• 675 g cream cheese, soft
• 125 ml whipped cream, liquid
• 240 g pumpkin flesh, puree
• ½ tsp nutmeg
• ½ tsp cinnamon
• ¼ tsp clove powder
• ¼ tsp all-spice
• e.g. whipped cream

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 10 hours 25 minutes

American Pumpkin Pecan Cheesecake

Topping: Combine the sugar and cold butter in a bowl and mix to form small crumbs. Sprinkle in the chopped pecans and briefly mix with the sugar mixture. Set aside. Base: Combine the crumbled cookies with the sugar and melted butter in a bowl. Spread the mixture on the bottom of a 23 cm springform pan and press down firmly, forming a rim that should cover 2/3 of the springform pan rim. Place the pan in the refrigerator. Preheat oven to 165 degrees C (bottom heat if possible, otherwise top/bottom heat). In a bowl, beat the cream cheese with a mixer at medium speed. Add both sugars. Gradually add the eggs, one at a time, while continuing to beat with the mixer until the mixture is creamy. Add the pumpkin puree, heavy cream, and spices and mix to combine. Remove the springform pan from the refrigerator and pour the filling into the pan. Place the springform pan in the oven and bake for 1 hour 30 minutes; the center of the cake should be firm after this time. Remove from the oven and sprinkle the topping evenly over the cake, then bake for another 15 minutes. Remove the cake from the oven and let it cool, then refrigerate it in the springform pan for 8 hours. Remove the pumpkin cheesecake from the refrigerator and remove the springform pan. Cut the cake into slices and serve with a generous dollop of whipped cream. Tip: Can also be baked 2 days in advance.