The best delicious Pumpkin Pecan Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Pecan Cheesecake recipe today!
Hello my friends, this Pumpkin Pecan Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Pecan Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Pecan Cheesecake.
What Makes This Pumpkin Pecan Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Pecan Cheesecake.
Ready to make this Pumpkin Pecan Cheesecake Recipe? Let’s do it!
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-FRKT08D
TOPPING
3/4 c Firmly pkd. brown sugar*
6 tb (3/4) stick butter*
1 1/2 c Chopped pecans*
1 1/2 c Graham crkr crumbs
FILLING
1 c Sugar
6 tb (3/4) stick butter; melted
3 8oz pkgs cream cheese
3/4 c Firmly packed brn sugar
5 Eggs
1 lb Canned solid packed pumpkin
1/2 c Whipping cream
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground cloves
*1st 4 ingredients are topping. The rest are the cheesecake. For
topping: Place sugar in small bowl. Add butter and cut in until
mixture resembles coarse meal. Stir pecans into mixture. Set aside.
For cheesecake: Blend crumbs; 1/4 cup sugar and butter in medium
bowl. Press crumb mixture in bottom and up sides of 9×2 1/2 inch
springform pan. Chill. Preheat oven to 325 degrees. Using electric
mixer, beat cream cheese in large bowl until smooth. Mix in remaining
3/4 cup sugar and brown sugar. Add eggs 1 at a time and beat until
fluffy. Blend in pumpkin, cream, cinnamon, nutmeg and cloves. Pour
into crust.
Bake until center no longer moves when pan is shaken, about 1 1/2
hours. Sprinkle topping over cheesecake. Bake 15 minutes.
Transfer to rack to cool. Cover and refrigerate overnight. (Can be
prepared 2 days ahead.)
Yields
10 Servings
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