Pumpkin Pecan Cheesecake

Combine the flavors of three favorites into one luscious dessert! This recipe features pumpkin, pecans, and cheesecake.

  • Prep Time 30 min
  • Total Time 9 hr 0 min
  • Servings 12

Ingredients

Crust

2
cups graham cracker crumbs
1/3
cup finely chopped pecans
5
tablespoons butter, melted
3
tablespoons brown sugar

Filling

4
packages (8 oz each) cream cheese, softened
1
cup granulated sugar
1
teaspoon vanilla
4
eggs
1 1/2
cups canned pumpkin
4 1/2
teaspoons lemon juice

Topping

1
cup packed light brown sugar
1/3
cup whipping cream
1/4
cup butter
1
cup powdered sugar
1
teaspoon vanilla
  • 1 Heat oven to 325°F. In small bowl, mix crust ingredients. Press on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
  • 2 Beat cream cheese, sugar and 1 teaspoon vanilla with electric mixer on medium until smooth. Beat in eggs, one at a time, just until blended. Beat in pumpkin and lemon juice. Pour over crust. Bake 1 hour to 1 hour 10 minutes or until edge is set 2 inches from edge of pan (center will jiggle). Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool 30 minutes. Refrigerate 6 hours.
  • 3 In 1-quart saucepan, heat 1 cup brown sugar, the whipping cream and 1/4 cup butter to boiling over medium heat, stirring often. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Let stand 5 minutes, stirring occasionally. Remove side of springform pan; place cheesecake on serving plate. Pour topping over cheesecake, spreading to within 1/4 inch of edge. Garnish with pecan halves, if desired.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
495
,
% Daily Value
Total Fat
35g
35%
(Saturated Fat
20g,
20%
),
Sodium
361mg
361%;
Total Carbohydrate
39g
39%
(Dietary Fiber
1g
1%
),
Protein
7 1/2g
7 1/2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
3 Starch; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.