Pumpkin Pecan Cheesecake
Yield
1 CakePrep
45 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| topping | |||
| ¾ | cup |
brown sugar
firmly packaged |
*
|
| 6 | teaspoons |
butter
3/4 of a stick |
|
| 1 ½ | cups |
pecans
|
|
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| filling | |||
| 1 | cup |
sugar
|
|
| 6 | teaspoons |
butter
3/4 of a stick |
|
| 3 | pkgs |
cream cheese
cream cheese (8oz packages) |
*
|
| ¾ | cup |
brown sugar
firmly packed |
*
|
| 5 | large |
eggs
|
|
| 1 | pound |
canned pumpkin purée
|
|
| ½ | cup |
heavy whipping cream
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| topping | |||
| 177 | ml |
brown sugar
firmly packaged |
*
|
| 3E+1 | ml |
butter
3/4 of a stick |
|
| 355 | ml |
pecans
|
|
| 355 | ml |
graham cracker crumbs
|
*
|
| filling | |||
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
butter
3/4 of a stick |
|
| 3 | pkgs |
cream cheese
cream cheese (8oz packages) |
*
|
| 177 | ml |
brown sugar
firmly packed |
*
|
| 5 | large |
eggs
|
|
| 453.6 | g |
canned pumpkin purée
|
|
| 118 | ml |
heavy whipping cream
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 1.3 | ml |
cloves
ground |
|
Directions
Topping:
Place sugar in small bowl. Add butter and cut in until mixture resembles coarse meal. Stir pecans into mixture. Set aside. Cheesecake:
Blend crumbs:
¼ cup sugar and butter in medium bowl. Press crumb mixture in bottom and up sides of 9 x 2½ inch springform pan. Chill.
Preheat oven to 325℉ (160℃).
Using electric mixer, beat cream cheese in large bowl until smooth. Mix in remaining ¾ 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 2½ hours. Sprinkle topping over cheesecake.
Bake 15 minutes.
Transfer to rack to cool.
Cover and refrigerate overnight.
