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Pumpkin Pecan Cheesecake

Millican Pecan - Pumpkin Pecan Cheesecake
By Kristen Millican
As seen on RFD-TV’s Chasing Down Madison Brown

Pumpkin Pecan Cheesecake

Ingredients:

  • For the pie crust:
  • 1 stick salted butter, melted
  • 1 cup graham crackers, crushed
  • 1 teaspoon cinnamon
  • 1/2 cup sugar
  • 1 cup pecan meal
  • For the filling:
  • 3 8-ounce packages cream cheese, at room temperature
  • 1 15-ounce can pumpkin puree
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 1/2 teaspoon cinnamon
  • 4 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • For the topping:
  • 2 tablespoons sugar
  • 1 large container sour cream (16 oz.)
  • 1/2 teaspoon vanilla
  • 2 cups cinnamon pecans, chopped

Content Seperator

Instructions:

  1. To make the crust: In a large bowl mix together graham crackers, cinnamon, sugar and pecan meal.
  2. Add butter and blend well.
  3. Pour into a springform pan and press flat to the bottom and sides evenly.
  4. To make the filling: Mix the cream cheese until smooth. Add pumpkin puree, ginger, nutmeg, cloves, and cinnamon.
  5. Mix for a few minutes then add eggs, sugar, and vanilla. Blend for two more minutes.
  6. Pour mixture into the springform pan and bake at 325 degrees for 1 hour 15 min in a water bath.
  7. Take out of the oven and let cool.
  8. To make the topping: Mix topping ingredients, and pour evenly over the top of the cheesecake and bake for another 5 minutes.
  9. Take out of the oven and adorn with 2 cups of chopped cinnamon pecans
  10. Chill in the refrigerator overnight.
  11. Serve to happy guests!

Content Seperator

Nutrition Facts:

Calories

520

Fat

41g

Sat Fat

17g

Sodium

260mg

Carbs

33g

Fiber

3g

Protein

7g

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