Pumpkin Cheesecake in a Pecan Crust
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
-
Crust
- 1 1⁄2 cups vanilla wafer crumbs
- 3⁄4 cup ground pecans
- 4 tablespoons melted butter
- 2 tablespoons golden brown sugar, packed
-
Filling
- 3 (8 ounce) packages cream cheese, at room temperature
- 1 1⁄2 cups pumpkin puree
- 1 1⁄2 cups packed golden brown sugar
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- 3 large eggs
-
Garnish
- chopped pecans
directions
- Preheat oven to 350°F.
- Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form.
- Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Refrigerate.
- Filling: Beat cream cheese until smooth.
- Add pumpkin, sugar, vanilla and spice, and beat until well blended.
- Add eggs one at a time, beating just until blended after each addition.
- Pour filling into crust (filling will extend above crust).
- Bake until top is golden and center is softly set, about 1 1/4 hours.
- Cool on rack.
- Cover and chill overnight.
- Remove pan sides.
- Garnish cake with chopped pecans.
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Reviews
-
What a perfect Pumpkin Cheesecake recipe Choco!<br/>It was an absolute HIT at the party, and will be made for our own personal treat this Holiday season!<br/>I used Pecan Sandies for the crust, what a tasty change from the everyday graham cracker crust! LOVED it!<br/>Reminded me of a creamy gingerbread flavor...so good!<br/>Thank you for a great new tasty treat sensation!