Pumpkin Cheesecake In A Pecan Crust

10m
Prep Time
75m
Cook Time
1h 25m
Ready In


"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."

Original is 8 servings
  • FOR CRUST
  • FOR FILLING
  • Garnish (optional)

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

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