Pumpkin Pecan Cheesecake Recipe
Ingredients:
Crust:
- 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
Directions:
-
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.
- 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.
- In another bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg, and salt; slowly pour over the cream cheese layer.
- 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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