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Ingredients
| vanilla wafers (crumbs): 1 1/2 cups (crumbs) |
| pecans: 3/4 cup |
| salted butter (melted): 4 Tbl |
| golden brown sugar (packed): 2 Tbl (packed) |
| cream cheese: 3 8oz packages (at room temperature) |
| pumpkin puree: 1 1/2 cups |
| golden brown sugar (packed): 1 1/2 cups (packed) |
| pumpkin pie spice: 1 Tbl |
| vanilla extract: 1 Tbl |
| eggs: 3 (large) |
| pecans (chopped) |
Pumpkin Cheesecake in a Pecan Crust
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
75 min -
Servings
8 serving(s)
Tags
- Preheat oven to 350°F.
- Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form.
- Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Refrigerate.
- Filling: Beat cream cheese until smooth.
- Add pumpkin, sugar, vanilla and spice, and beat until well blended.
- Add eggs one at a time, beating just until blended after each addition.
- Pour filling into crust (filling will extend above crust).
- Bake until top is golden and center is softly set, about 1 1/4 hours.
- Cool on rack.
- Cover and chill overnight.
- Remove pan sides.
- Garnish cake with chopped pecans.