Pumpkin Pecan Cheesecake

Submitted by:

As seen on RFD-TV’s Chasing Down Madison Brown

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

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 fillingMix 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 toppingMix 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!

Nutrition facts

Calories

520

Fat

41g

Sat Fat

17g

Sodium

260mg

Carbs

33g

Fiber

3g

Protein

7g

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