Mix together the crumbs, granulated sugar, and butter. Press mixture over bottom and about 1 inch up the sides of a 9-inch cheesecake pan with removable bottom. Bake in a 350[deg.] oven for 10 minutes; cool on a rack.
With an electric mixer, beat together the cream cheese and brown sugar until blended. Stir in pumpkin and pie spice. Add eggs and beat well. Pour filling into crust. Bake in a 350[deg.] oven until cheesecake barely jiggles in center when gently shaken, about 50 minutes. Cool on a rack. Remove pan sides, cover lightly, and chill unitl cold, at least 3 hours or overnight. Garnish with whipped cream and pecans. Cut in wedges. Serves 6 to 8.
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|Date:||Nov 1, 1984|
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