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    You are in: Home / Recipes / Pumpkin Cheesecake in a Pecan Crust Recipe
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    Pumpkin Cheesecake in a Pecan Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    10 mins

    1 hr 15 mins

    Chocolatl's Note:

    This is from the November, 1996 issue of Bon Appetit Magazine. We have it every Thanksgiving instead of pumpkin pie. You can use any kind of cookie crumbs you like for the crust; this year I used Keebler Cashew Shortbread Sandies and they were fabulous.

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    Filling

    Garnish

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form.
    3. 3
      Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Refrigerate.
    4. 4
      Filling: Beat cream cheese until smooth.
    5. 5
      Add pumpkin, sugar, vanilla and spice, and beat until well blended.
    6. 6
      Add eggs one at a time, beating just until blended after each addition.
    7. 7
      Pour filling into crust (filling will extend above crust).
    8. 8
      Bake until top is golden and center is softly set, about 1 1/4 hours.
    9. 9
      Cool on rack.
    10. 10
      Cover and chill overnight.
    11. 11
      Remove pan sides.
    12. 12
      Garnish cake with chopped pecans.

    Ratings & Reviews:

    • on October 03, 2010

      55

      What a perfect Pumpkin Cheesecake recipe Choco!
      It was an absolute HIT at the party, and will be made for our own personal treat this Holiday season!
      I used Pecan Sandies for the crust, what a tasty change from the everyday graham cracker crust! LOVED it!
      Reminded me of a creamy gingerbread flavor...so good!
      Thank you for a great new tasty treat sensation!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2010

      55

      Yet another reminder of holidays past, I made this for a park-wide potluck & it was definitely a big hit! Pumpkin & pecans, a wonderful combo! I'll be keeping this recipe on hand to make again when the end-of-year holidays come around again! [Made & reviewed in Newest Zaar Tag]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Cheesecake in a Pecan Crust

    Serving Size: 1 (218 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 775.2
     
    Calories from Fat 476
    61%
    Total Fat 52.9 g
    81%
    Saturated Fat 25.7 g
    128%
    Cholesterol 188.1 mg
    62%
    Sodium 461.7 mg
    19%
    Total Carbohydrate 65.9 g
    21%
    Dietary Fiber 2.0 g
    8%
    Sugars 30.7 g
    123%
    Protein 11.8 g
    23%

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