"Pumpkin Pecan Cheesecake"
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. In a small bowl combine the pecans, sugar & butter.
  2. Press onto the bottom and 3/4 inch up the sides of a greased 9" springform pan.
  3. Place pan on a baking sheet.
  4. Bake at 400 degrees for 10 minutes.
  5. In a small mixing bowl, beat the cream cheese, sugar & vanilla until smooth.
  6. Add egg; beat on low speed just until combined. Spread over crust.
  7. In another mixing bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer.
  8. Reduce heat to 350 degrees.
  9. Bake for 55-60 minutes or until a knife inserted into the pumpkin layer comes out clean.
  10. Cool on a wire rack for 10 minutes.
  11. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.
  12. Sprinkle with pecans.
  13. Chill overnight.
  14. Remove sides of pan before cutting.
  15. Refrigerate leftovers.
  16. Number Of Servings: 10-12
  17. Preparation Time: 25 Minutes
RECIPE BACKSTORY
Not sure now where I got this recipe