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Pumpkin Pecan Cheesecake

Holiday.Cook's picture
Ingredients
  Finely crushed graham crackers 1⁄2 Cup (8 tbs)
  Finely crushed gingersnaps 1⁄4 Cup (4 tbs)
  Ground pecans 2 Tablespoon
  All purpose flour 1 Tablespoon
  Powdered sugar 1 Tablespoon
  Butter/Margarine 2 Tablespoon, melted
  Cream cheese 16 Ounce, softened (2 Packages Of 8 Ounce Each)
  Granulated sugar 1 Cup (16 tbs)
  Eggs 3
  Canned pumpkin 15 Ounce (1 Can)
  Egg 1
  Milk 1⁄4 Cup (4 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
Directions

For crust, stir together graham cracker crumbs, gingersnap crumbs, the 2 tablespoons pecans, flour, powdered sugar, and melted butter in a medium bowl.
Press evenly onto the bottom of a 9-inch springform pan; set aside.
Beat cream cheese and granulated sugar in a large mixing bowl with an electric mixer on medium speed until fluffy.
Add the 3 eggs all at once; beat on low speed just until combined.
Place 1 cup of the cream cheese mixture in a medium bowl; set remainder aside.
Add pumpkin, the 1 egg, milk, cinnamon, ginger, and nutmeg to bowl.
Beat on low speed just until combined.
Pour pumpkin mixture into prepared springform pan.
Top with cream cheese mixture.
With a knife or narrow metal spatula, gently swirl through the layers to marble.
Place springform pan in a shallow baking pan.
Bake in a 350° oven for 40 to 45 minutes or until center appears set when shaken.
Cool on a wire rack for 15 minutes.
Loosen crust from sides of pan.
Cool 30 minutes more; remove sides of pan.
Cool completely.
Cover and chill at least 4 hours.
 

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Pecan
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
6

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