Pumpkin Pecan Cheesecake Recipe

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Fall is the time for pumpkin, but this outstanding cheesecake, prepared with canned pumpkin, is great year round. Serve with a garnish of pecans and a dollop of whipped cream for a fantastic dessert treat. Search our site for more pumpkin recipes.
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Servings:
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Ingredients
  • 1/2 cup graham crackers - finely crushed
  • 1/4 cup gingersnaps - finely crushed
  • 2 tablespoons pecans - finely chopped
  • 1 tablespoon flour
  • 1 tablespoon powdered sugar
  • 2 tablespoons butter or margarine - melted
  • 16 ounces cream cheese - softened
  • 1 cup sugar
  • 4 eggs
  • 15 ounces canned pumpkin
  • 1/4 cup milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 cups cool whip
  • Toasted pecans for garnish
Container: 9 inch spring form pan
Directions
PREP
15 mins
COOK
1 hr
READY IN
5 hrs
  • In a medium bowl, combine the graham crackers, gingersnaps, pecans, flour, powdered sugar and butter.
  • Press evenly in the bottom of a 9 inch spring form pan; set aside.
  • In a large mixing bowl, cream the cheese and sugar with an electric mixer until fluffy.
  • Add 3 eggs all at once, mix on low speed just until combined.
  • Place one cup of the cream cheese mixture in a medium bowl and add to that the pumpkin, 1 egg, milk, cinnamon, ginger and nutmeg.
  • Beat on low, just until combined.
  • Pour pumpkin mixture into the prepared springform pan.
  • Top with the remaining cream cheese mixture.
  • With a knife, gently swirl through the layers to marble.
  • Place springform in a shallow baking pan. (Do not make this a water bath, the baking pan is only to help catch any drippings.)
  • Bake in a 350° oven for 65 minutes or until the center appears to be set when shaken.
  • Cool on a wire rack for 15 minutes.
  • Loosen the crust from the sides and cool for an additional 30 minutes.
  • Remove sides of the pan.
  • Cool completely.
  • Cover and chill for at least 4 hours before serving.
  • Spread cool whip on the top and sprinkle with roasted pecans.
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Pumpkin Pecan Cheesecake Recipe Reviews

pumpkin pecan cheesecake

:
Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
Comments (0)
ktbrumm User
Rating of 5 out of 5.0 stars
Reviewed By
"Love it! A Thanksgiving must!"
pixframe
Reviewed By
"It's like having a light and fluffy pumpkin pie and smoothe, creamy, cheese cake all in one bit"
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