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Pumpkin Pecan Cheesecake Recipe

  • 10servings
  • 90minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, H, D
MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups finely chopped pecans

  2. 2 tablespoons sugar

  3. 2 tablespoons butter, melted

  4. CREAM CHEESE FILLING:

  5. 1 package (8 ounces) cream cheese, softened

  6. 1/4 cup sugar

  7. 1/2 teaspoon vanilla extract

  8. 1 egg, lightly beaten

  9. PUMPKIN FILLING:

  10. 2 eggs

  11. 1-1/4 cups canned pumpkin

  12. 1 cup evaporated milk

  13. 1/2 cup sugar

  14. 1 teaspoon ground cinnamon

  15. 1/4 teaspoon ground ginger

  16. 1/4 teaspoon ground nutmeg

  17. Dash salt

  18. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Pumpkin Pecan Cheesecake Recipe photo by Taste of Home In a small bowl, combine the pecans, sugar and butter. Press onto the bottom and 3/4 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° 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. In another bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer.

  3. Reduce heat to 350°. Bake for 55-60 minutes or until a knife inserted into pumpkin layer comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Sprinkle with pecans. Chill overnight. Remove sides of pan before cutting. Refrigerate leftovers. Yield: 10-12 servings.

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