Pumpkin Pecan Cheesecake

Name: Pumpkin Pecan Cheesecake
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 10-12 servings.
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

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.

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.

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

Reviews

Click stars to rate

Average Rating:

grandmascooking22

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.
1CountryCook

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!
JillAndLea

Nov 23, 2010

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