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Cakes and Pies -
Pumpkin Pecan Cheesecake
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| INGREDIENTS |
- Crust:
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1 1/2 cups finely chopped pecans
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2 tablespoons sugar
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2 tablespoons butter, softened
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Cream cheese filling:
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8 ounces cream cheese, softened
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1/4 cup sugar
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1/2 teaspoon vanilla
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1 egg
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Pumpkin filling:
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1 1/4 cups pumpkin, canned or fresh cooked
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1/2 cup sugar
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1 teaspoon cinnamon
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1/4 teaspoon ginger
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1/4 teaspoon nutmeg
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Dash of salt
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1 cup evaporated milk
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2 eggs, beaten
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Garnish:
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2 tablespoons maple syrup
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Chopped pecans
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| INSTRUCTIONS |
Mix crust ingredients and press into bottom and sides of a 10-inch springform pan. Bake for six minutes at 400°. Cool.
Mix cream cheese filling ingredients and spread onto bottom of crust.
Mix pumpkin filling ingredients and pour over cream cheese layer. Bake at 350° for one hour or until done. Cool. Brush with maple syrup and garnish with chopped pecans. |
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