Ingredients for Pumpkin Cheesecake In A Pecan Crust
- Vanilla Wafer Crumbs
- Ground Pecans
- Butter
- Golden Brown Sugar
- 8 ounces cream cheese, softened
- 1 (15-ounce) can pumpkin puree
- Pumpkin Pie Spice
- Vanilla Extract
- Eggs
- Pecans
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How to Make Pumpkin Cheesecake In A Pecan Crust
- Preheat oven to 350°F (175°C).
- Make the crust: In a medium bowl, combine 1 ½ cups pecan halves, 1/4 cup granulated sugar and 6 tablespoons (3 ounces) unsalted butter, melted. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool completely.
- Make the cheesecake filling: In a large bowl, beat 8 ounces cream cheese until smooth. Beat in ¾ cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 (15-ounce) can pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg. Mix until well combined.
- Pour the cheesecake batter into the cooled crust. Place the springform pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 75-80 minutes, or until the center is just set. Let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Once chilled, carefully remove the sides of the springform pan and serve. Top with whipped cream and a sprinkle of pecan halves, if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
123g
Fat
128g
Carbs
21g
