Candied Pumpkin-Topped Cheesecake

With candied cubes of fresh pumpkin atop a creamy, spicy cheesecake, this is a pumpkin dessert for true pumpkin lovers.

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1. Mix wafer crumbs and butter until blended; press onto bottom of 9-inch springform pan.

2. Beat cream cheese and granulated sugar in large bowl with mixer until blended. Add sour cream, ground cinnamon and ground cloves; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

3. Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

4. Meanwhile, place whole cloves and anise seed on 5-inch-square piece of cheesecloth; tie closed with kitchen string. Place in medium saucepan. Add water, piloncillo and cinnamon sticks; bring to boil. Simmer on medium-low heat 40 min., stirring occasionally. Carefully remove and discard cheesecloth pouch. Add pumpkin to water remaining in saucepan. Bring to boil; simmer 20 min. or until pumpkin is tender and evenly coated with syrup, stirring occasionally. Cool completely.

5. Remove cinnamon sticks from pumpkin mixture just before serving. Spoon pumpkin mixture over cheesecake. Garnish with cinnamon sticks.

Candied Pumpkin-Topped Cheesecake

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