Pumpkin Pecan Cheesecake

Name: Pumpkin Pecan Cheesecake
Prep time: 30 min
Total time: 9 h
Yield: 12
Ingredients: 2 cups graham cracker crumbs; 1/3 cup finely chopped pecans; 5 tablespoons butter, melted; 3 tablespoons brown sugar; 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; 1 cup packed light brown sugar; 1/3 cup whipping cream; 1/4 cup butter; 1 cup powdered sugar; 1 teaspoon vanilla

5 Ratings

5 Reviews

Prep 30 min
Total 9 hr 0 min
Servings 12

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

By Betty Crocker Kitchens

Updated September 4, 2013

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

Steps

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.