Pumpkin Pecan Cheesecake Recipe

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Pumpkin Pecan Cheesecake Recipe
Pumpkin Pecan Cheesecake Recipe photo by Taste of Home
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Pumpkin Pecan Cheesecake Recipe

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5 3 5
Publisher Photo
You're sure to draw compliments with this delectable homemade dessert from Lorraine Darocha. In Mountain City, Tennessee, she prepares it the day before by topping a from-scratch pecan crust with luscious layers of cream cheese and spiced pumpkin.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 65 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 65 min. + chilling

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

  • 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
  1. 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.
Originally published as Pumpkin Pecan Cheesecake in Quick Cooking November/December 2004, p15

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MY REVIEW
grandmascooking22 User ID: 5357761 215232
Reviewed Dec. 18, 2014

"I am making it as I write this. I put it in individual ramekins. Looks wonderful. Question is have you ever used the whole can of pumpkin which is 1-3/4 c.? Recipe calls for 1-1/4 c. which leaves 1/2 cup. I was wanting to use it but didn't know how to adjust the other ingredients."

MY REVIEW
1CountryCook User ID: 2881884 124512
Reviewed Nov. 9, 2012

"This is EXCELLANT! I will make this again for sure! Even as a lower carb dessert.....I just cut down on the sugar!"

MY REVIEW
JillAndLea User ID: 1675407 151455
Reviewed Nov. 23, 2010

"Delicious. Satisfied the pumpkin pie lovers and the cheesecake lovers."

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