Pumpkin Pecan Cheesecake


Submitted By: Lorraine Darocha

Ingredients

  • Crust:
  • 1 1/2 cups finely chopped pecans
  • 2 tablespoons sugar
  • 2 tablespoons butter, softened
  • Cream cheese filling:
  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • Pumpkin filling:
  • 1 1/4 cups pumpkin, canned or fresh cooked
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • Dash of salt
  • 1 cup evaporated milk
  • 2 eggs, beaten
  • Garnish:
  • 2 tablespoons maple syrup
  • Chopped pecans

    • 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.