Pumpkin Cheesecake

Recipe by conniecooks
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
YIELD: 10 pieces
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Crust:.
  • Pulse graham cracker crumbs, pecans in food processor.
  • Add butter & sugar pulse till sandy moist texture is achieved.
  • Cheesecake:.
  • Using electric mixer, lightly beat softened cream cheese.
  • In a separate bowl mix brown sugar & pumpkin pie spice.
  • Add to cheese and mix at low speed 2 minutes scraping the bowl from time to time.
  • Next add the egg yolks and continue to beat at low speed.
  • Add the whole eggs and mix thoroughly.
  • Now add the pumpkin puree & grated zest of lemon.
  • Lightly butter a non stick 10 inch springform pan and place on baking sheet.
  • Put the graham cracker crust mixture in the bottom and distribute evenly, packing firmly. ( I use the back of a spoon).
  • Bake 8 to 10 min @ 350°F.
  • Pour the cheesecake mixture into the springform pan and bake at 325F for 30 minutes.
  • Reduce the heat to 300F and continue to bake for another 10 - 15 minutes
  • Topping:.
  • Mix ingredients thoroughly.
  • Spread on cheesecake after it has baked the 15 min at lower temperature.
  • Return to oven for another 8 minutes.
  • Cake should still jiggle a bit.
  • Cool 8 hours or more.
Advertisement