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Pumpkin Pecan Cheesecake Recipe

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This recipe for Pumpkin Pecan Cheesecake is from The MacGregor Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Topping:
3/4 cup golden brown sugar
6 T butter, chilled
1 1/2 cups pecans, chopped

Cheesecake:
1 1/2 cups graham cracker crumbs
1 cup sugar, divided
6 T butter, melted
3 8 oz. packages of cream cheese
5 large eggs
3/4 cup golden brown sugar
1 lb. pumpkin
1/2 cup whipping cream
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves

Directions:
Directions:
Blend graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl. Press mixture into bottom and sides of 10" x 2 1/2" springform pan. Chill.

Preheat oven to 325º.
Beat cream cheese in a large bowl until smooth. Mix in brown sugar and 3/4 cup sugar. Add eggs 1 at a time and beat until fluffy. Blend in pumpkin, cream, cinnamon, nutmeg, and cloves. Pour into crust. Bake until center no longer moves when pan is gently shaken - about 90 minutes.

Topping:
Place sugar in small bowl. Add butter and cut in until mixture resembles coarse meal. Stir pecans into mixture.

Sprinkle topping over cheesecake. Bake 15 minutes. Transfer to rack to cool. Cover and refrigerate overnight. Serve with fresh whipped cream.

Personal Notes:
Personal Notes:
This is our favorite Christmas dinner dessert.

 

 

 

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