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Pumpkin Pecan Cheesecake with Caramel Sauce

Pumpkin-Pecan Cheesecake



  • 1-1/2 cup finely chopped pecans
  • 4 tablespoons sugar
  • 2 tablespoons butter (melted)

Cream Cheese Filling:

  • 1 package (8 oz.) cream cheese (softened)
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg (lightly beaten)

Pumpkin Filling:

  • 2 eggs
  • 1-1/4 cups canned pumpkin
  • 1 cup evaporated milk
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • 1/2 cup chopped pecans


  1. In a small bowl, combine the pecans, sugar and butter. Press onto the bottom and 3/4 inch up the sides of a greased 9-inch springform pan. Place pan on a baking sheet. Bake at 400 degrees for 10 minutes.

  2. In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg, beat on low speed just until combined. Spread over crust.

  3. In another bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg, and salt; slowly pour over the cream cheese layer.

  4. Reduce heat to 350 degrees. Bake for 55-60 minutes or until a knife inserted in the pumpkin layer comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Sprinkle with pecans. Chill overnight Remove sides of pan before cutting. Refrigerate leftovers.

Option: Serve with a dollop of whipped cream and some caramel sauce for rich luscious taste.

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