Pumpkin Cheesecake In A Pecan Crust
Recipe: #21891
November 25, 2015
Categories: Desserts, Cakes, Cheese, Pumpkin, Brunch, Christmas, Easter Thanksgiving, Oven Bake, Vegetarian, Cheesecake, Cream Cheese, more
"Adapted from the November, 1996 issue of Bon Appetit Magazine. We have it every Thanksgiving instead of pumpkin pie. You can use any kind of cookie crumbs you like for the crust; if you don't want to use nuts, just substitute more cookie crumbs. Time does not include overnight chilling time."
Ingredients
- FOR CRUST
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- FOR FILLING
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- Garnish (optional)
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Nutritional
- Serving Size: 1 (227.1 g)
- Calories 724.7
- Total Fat - 44.4 g
- Saturated Fat - 21.4 g
- Cholesterol - 186.9 mg
- Sodium - 358.2 mg
- Total Carbohydrate - 52.7 g
- Dietary Fiber - 1.2 g
- Sugars - 49.6 g
- Protein - 9 g
- Calcium - 118.2 mg
- Iron - 1.3 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
FOR THE CRUST
Step 2
Combine all crust ingredients in medium bowl and stir until moist clumps form.
Step 3
Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Refrigerate.
FOR THE FILLING
Step 4
Beat cream cheese until smooth.
Step 5
Add pumpkin, sugar, vanilla and spice, and beat until well blended.
Step 6
Add eggs one at a time, beating just until blended after each addition.
Step 7
Pour filling into crust (filling will extend above crust).
Step 8
Bake until top is golden and center is softly set, about 1 1/4 hours.
Step 9
Cool on rack.
Step 10
Cover and chill overnight.
Step 11
Remove pan sides.
Step 12
Garnish cake with chopped pecans.
Tips
- 9" springform pan, 2 1/2" deep