Pumpkin Pecan Cheesecake

Holiday.Cook's picture

Sep. 16, 2011


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


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
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 606Calories from Fat 341

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 19 g95%

Trans Fat 0 g


Sodium 354 mg14.75%

Total Carbohydrates 57 g19%

Dietary Fiber 3 g12%

Sugars 45 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet