Ryan's Pecan Pumpkin Cheesecake
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Yields:
-
1 pie
- Serves:
- 16
ingredients
- 2 cups cinnamon graham crackers
- 1⁄2 cup butter
- 3 tablespoons sugar (Domino Splenda Mix for Crust)
- 5 (8 ounce) packages light cream cheese or (8 ounce) packages fat free cream cheese
- 1 1⁄2 cups sugar (Domino Splenda)
- 2 teaspoons pure vanilla extract
- 1 (12 ounce) can Libby's canned pumpkin
- 4 eggs
- 1⁄2 cup sugar (Domino Splenda)
- 8 ounces light sour cream or 8 ounces fat free sour cream
- 1⁄2 cup chopped pecans
directions
- Use 9x13 pan mix butter, graham crackers, and sugar and make your pie crust. Once done put crust into oven at 325°F for 10 minutes to harden up.
- Mix cream cheese, pumpkin, vanilla, eggs in a large bowl and dump into pan.
- Preheat oven to 325°F and bake from 40 minutes to 1 hour.
- Cool completely. Leave in fridge for 4hrs.
- Combine sugar, sour cream, and pecans. Place on top of cheesecake and place in fridge before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!