CRUST:
1 1/2 cups cinnamon flavored graham crackers, crushed
4 Tbsp butter, melted
1/4 cup granulated sugar
Mix together and then press into a 9 inch spring form pan. refrigerate while making filling.
Heat oven to 350.
FILLING:
4 (8 oz each) pkgs cream cheese, softened
4 extra large eggs
1 cup granulated sugar
1 cup light brown sugar, packed
1 (15 ox) can Libby's pumpkin (NOT pumpkin pie filling)
3 Tbsp all purpose flour
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
in a large electric mixer bowl, beat cream cheese until smooth; add granulated sugar and brown sugar and beat on medium speed until well mixed. Add eggs one at a time and mix only until combined. In another bowl whisk together pumpkin, flour, cinnamon, nutmeg, cloves and ginger; add o the cream cheese mixture and beat on low speed until lightly mixed. Pour into prepared pan and bake 1 hour and 20-30 minutes, until center is set.
Turn oven off and open oven door about 2-3 inches. (I put a wooden spoon in between the door and stove prop open). Leave cheesecake in oven for 30 minutes. Remove cheesecake from oven and allow cooling completely in pan on wire rack. Cover with plastic wrap and refrigerate overnight. Top with whipped cream and whole pecans for garnish.
Whipped Cream:
1 cup (heavy) whipping cream
1/4 cup light brown sugar
1 tsp imitation maple extract
Mix all together in electric mixer until stiff peaks
Loni Gibb
