"Pumpkin Pecan Cheesecake"
Why I Love This Recipe
Not sure now where I got this recipe
Ingredients You'll Need
1-1/2 C. Pecans, finely chopped
2 T. Sugar
2 T. Butter, melted
Cream Cheese Filling:
1 - 8 oz. package Lite Cream Cheese, room temp.
1/4 C. Sugar
1/2 t. Vanilla
1 Egg, lightly beaten
Pumpkin Filling:
2 Eggs
1-1/4 C. canned Pumpkin
1 C. Evaporated Milk
1/2 C. Sugar
1 t. ground Cinnamon
1/4 t. ground Ginger
1/4 t. ground Nutmeg
Dash Salt
1/2 C. Pecans, chopped
Directions
In a small bowl combine the pecans, sugar & butter.
Press onto the bottom and 3/4 inch up the sides of a greased 9" springform pan.
Place pan on a baking sheet.
Bake at 400 degrees for 10 minutes.
In a small mixing bowl, beat the cream cheese, sugar & vanilla until smooth.
Add egg; beat on low speed just until combined. Spread over crust.
In another mixing bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer.
Reduce heat to 350 degrees.
Bake for 55-60 minutes or until a knife inserted into the pumpkin layer comes out clean.
Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.
Sprinkle with pecans.
Chill overnight.
Remove sides of pan before cutting.
Refrigerate leftovers.
Number Of Servings: 10-12
Preparation Time: 25 Minutes