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"Pumpkin Pecan Cheesecake"

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Serves | Prep Time | Cook Time


1-1/2 C. Pecans, finely chopped
2 T. Sugar
2 T. Butter, melted

Cream Cheese Filling:
1 - 8 oz. package Lite Cream Cheese, room temp.
1/4 C. Sugar
1/2 t. Vanilla
1 Egg, lightly beaten

Pumpkin Filling:
2 Eggs
1-1/4 C. canned Pumpkin
1 C. Evaporated Milk
1/2 C. Sugar
1 t. ground Cinnamon
1/4 t. ground Ginger
1/4 t. ground Nutmeg
Dash Salt
1/2 C. Pecans, chopped

In a small bowl combine the pecans, sugar & butter.

Press onto the bottom and 3/4 inch up the sides of a greased 9" springform pan.

Place pan on a baking sheet.

Bake at 400 degrees for 10 minutes.

In a small mixing bowl, beat the cream cheese, sugar & vanilla until smooth.

Add egg; beat on low speed just until combined. Spread over crust.

In another mixing bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer.

Reduce heat to 350 degrees.

Bake for 55-60 minutes or until a knife inserted into the pumpkin layer comes out clean.

Cool on a wire rack for 10 minutes.

Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.

Sprinkle with pecans.

Chill overnight.

Remove sides of pan before cutting.

Refrigerate leftovers.

Number Of Servings: 10-12

Preparation Time: 25 Minutes

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