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Pumpkin Pecan Cheesecake

By: Lorraine Darocha  
"You're sure to draw compliments with this delectable homemade dessert from Lorraine Darocha. In Mountain City, Tennessee, she prepares it the day before by topping a from-scratch pecan crust with luscious layers of cream cheese and spiced pumpkin."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 188 people have saved this

Prep Time:
25 Min
Cook Time:
15 Hrs 50 Min
Ready In:
16 Hrs 15 Min

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 1/2 cups finely chopped pecans
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • CREAM CHEESE FILLING:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • PUMPKIN FILLING:
  • 2 eggs
  • 1 1/4 cups canned pumpkin
  • 1 cup evaporated milk
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • 1/2 cup chopped pecans

Directions

  1. In a small bowl, combine the pecans, sugar and butter. Press onto the bottom and 3/4 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400 degrees F for 10 minutes.
  2. In a small mixing bowl, beat the cream cheese, sugar and 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.
  3. Reduce heat to 350 degrees F. Bake for 55-60 minutes or until a knife inserted into pumpkin layer comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Sprinkle with pecans. Chill overnight. Remove sides of pan before cutting. Refrigerate leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2007 by PUNKOBUNKO 
The first time I followed the recipe to the core. It was great. But I decided to modify it a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2006 by Louise 
I doubled the recipe for each of the fillings and used a 10" springform pan. It made a... MORE

 
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