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

    Pumpkin Pecan Cheesecake. Photo by TARGET® Recipes

    1/1 Photo of Pumpkin Pecan Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    1 hrs

    2 hrs 15 mins

    TARGET® Recipes's Note:

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    Ingredients:

    Yield:

    cheesec ...

    Units: US | Metric

    For the crust

    For the cheesecake

    For the topping

    Directions:

    1. 1
      To prepare the crust, preheat the oven to 375°F and butter a 10-inch spring-form pan.
    2. 2
      Combine the graham crackers, sugar and salt in the bowl of a food processor. Process until the mixture is finely ground. Add the melted butter and pulse several times to combine. Press the mixture over the bottom and about one inch up the sides of the pan. Bake until firm and lightly browned around the edges, about 15 minutes. Cool on wire rack and reduce the oven temperature to 325°F
    3. 3
      For the filling, combine the cream cheese, Libby’s pumpkin, flour, pecans, sugar and salt in the bowl of a standing electric mixer fitted with the paddle attachment. Mix well and add the eggs one at a time, beating well after each addition. Beat in the vanilla.
    4. 4
      Prepare a water bath by bringing a large pot of water to a boil. Completely wrap the bottom of the spring-form pan in heavy-duty foil. Pour the filling over the crust in the pan and place in the center of a large roasting pan. Carefully pour enough of the boiling water into the roasting pan to come halfway up the sides of the spring-form pan. Bake until set and firm in the center, about 1 hour and 50 minutes.
    5. 5
      To make the topping, mix the sour cream, sugar and vanilla in a small bowl. Remove the cheesecake from the water bath and increase the oven temperature to 400°F Spread the topping evening over the surface of the cheesecake. Use a small spoon to drop small amounts of the Libby’s canned pumpkin haphazardly over the top. Make small decorative swirls with the tip of a knife. Sprinkle over chopped pecans. Return to the oven and bake until the topping is set, about 10 minutes. Remove from the water bath and cool for 30 minutes. Cover and refrigerate for at least 12 hours before serving.

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    Nutritional Facts for Pumpkin Pecan Cheesecake

    Serving Size: 1 (1548 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4094.5
     
    Calories from Fat 2067
    50%
    Total Fat 229.7 g
    353%
    Saturated Fat 108.3 g
    541%
    Cholesterol 1166.3 mg
    388%
    Sodium 3573.6 mg
    148%
    Total Carbohydrate 476.5 g
    158%
    Dietary Fiber 16.7 g
    67%
    Sugars 394.4 g
    1577%
    Protein 52.9 g
    105%

    The following items or measurements are not included:

    cream cheese

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