Pumpkin Pecan Cheesecake Recipe

Ingredients

• 1-1/2 cups finely chopped pecans
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• CREAM CHEESE FILLING:
• 1 package (8 ounces) 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 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° 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; pour over the cream cheese layer.
• 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.

Pumpkin Pecan Cheesecake published in Quick Cooking November/December 2004, p15