Ingredients Jump to Instructions ↓

  1. 0g / 0oz Graham cracker crumbs

  2. 1/4 cup 59ml Finely-ground pecans

  3. 1/2 teaspoon 2 1/2ml Ground cinnamon

  4. 1/2 cup 99g / 3 1/2oz Unsalted butter - melted

  5. 3 Cream cheese - (8 oz ea) - softened

  6. 1 1/2 cups 297g / 10oz Sugar

  7. 2 tablespoons 30ml Cornstarch

  8. 1 teaspoon 5ml Vanilla

  9. 2 Eggs

  10. 2 Egg yolks

  11. 1/4 cup 59ml Heavy cream

  12. 1 Pumpkin pulp - (14 oz) Sugared pumpkin seeds

  13. 1/4 cup 59ml Caramel sauce Powdered sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven 375 degrees. Meanwhile, get started on your crust. In a bowl combine the cracker crumbs, nuts, and cinnamon. Then stir in the butter. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan. Now, make the filling. In a mixer bowl combine cream cheese, sugar, cornstarch, and vanilla. Beat until fluffy. Add eggs and yolks all at once, beating on low speed just until combined. Fold in the cream and the pumpkin pulp. It will appear broken but will bake beautifully. Pour into the crust-lined pan. Place on a shallow baking pan in oven. Bake for 35 to 40 minutes or until the center appears nearly set when shaken. Cool 15 minutes. Loosen sides of the pan, and cool for 30 minutes. Chill for 4 hours before serving. Garnish with sugared pumpkin seeds, caramel sauce, and powdered sugar. This recipe yields 6 to 8 servings.


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