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Ingredients
| graham cracker crumbs: 1 cup |
| granulated sugar: 1/4 cup |
| salted butter: 1/4 cup (melted) |
| cream cheese: 2 8oz packages (softened) |
| granulated sugar: 1/2 cup |
| canned pumpkin: 1/2 cup |
| lemon juice: 1 tsp |
| vanilla extract: 1/2 tsp |
| eggs: 2 (large) |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/8 tsp |
| ground cloves: 1/8 tsp |
| salted butter: 3 Tbl (softened) |
| light brown sugar (packed): 1/3 cup (packed) |
| pecans (chopped): 1/3 cup |
Pumpkin Cheesecake With Caramelized Pecan Topping
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
51 min -
Servings
8 serving(s)
Tags
- Stir together the first 3 ingredients. Press crumb mixture into bottom and up sides of an 8-inch springform pan.
- Bake crust at 325° for 8 minutes. Cool on a wire rack.
- Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until smooth.
- Add eggs, 1 at a time, beating until blended after each addition.
- Stir in cinnamon, nutmeg, and cloves.
- Pour mixture into prepared crust.
- Bake at 325° for 40 minutes or until almost set.
- Remove cheesecake from oven; gently run a knife around edge of pan, and release sides.
- Cool completely on a wire rack.
- Cover and chill 8 hours.
- Stir together 3 tablespoons butter, brown sugar, and pecans; spoon over top of cheesecake.
- Broil 3 inches from heat for 3 minutes or until mixture begins to bubble.
- Let stand 10 minutes before serving.
- Store in refrigerator.