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Pumpkin Pecan Cheesecake - Recipe

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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Pumpkin Pecan Cheesecake Recipe
  • 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.
Prep Time: 15 minutes
Cook Time: 1 hour
Container: 9 inch spring form pan
Servings: 12
-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