Pumpkin Cheesecake In A Pecan Crust
Created by Chocolatll on November 25, 2015
- Servings: 8
- Prep Time: 10m
- Cook Time: 75m
- Recipe #21891
Ingredients
- FOR CRUST
- 1 1/2 cups vanilla wafer crumbs
- 3/4 cup ground pecans
- 4 tablespoons melted butter
- 2 tablespoons packed brown sugar (golden brown sugar)
- FOR FILLING
- 24 ounces cream cheese (room temperature)
- 1 1/2 cups pureed pumpkin
- 1 1/2 cups packed brown sugar (golden)
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- 3 large eggs
- Garnish (optional)
- Chopped pecans
How to Make
-
Step 1: Preheat oven to 350°F.
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FOR THE CRUST
-
Step 2: Combine all crust ingredients in medium bowl and stir until moist clumps form.
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Step 3: Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Refrigerate.
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FOR THE FILLING
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Step 4: Beat cream cheese until smooth.
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Step 5: Add pumpkin, sugar, vanilla and spice, and beat until well blended.
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Step 6: Add eggs one at a time, beating just until blended after each addition.
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Step 7: Pour filling into crust (filling will extend above crust).
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Step 8: Bake until top is golden and center is softly set, about 1 1/4 hours.
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Step 9: Cool on rack.
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Step 10: Cover and chill overnight.
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Step 11: Remove pan sides.
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Step 12: Garnish cake with chopped pecans.
Nutritional Facts
- 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