PUMPKIN CHEESECAKE IN A PECAN CRUST
This is from the November, 1996 issue of Bon Appetit Magazine. We have it every Thanksgiving instead of pumpkin pie. You can use any kind of cookie crumbs you like for the crust; this year I used Keebler Cashew Shortbread Sandies and they were fabulous.
Provided by Chocolatl
Categories Cheesecake
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form.
- Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Refrigerate.
- Filling: Beat cream cheese until smooth.
- Add pumpkin, sugar, vanilla and spice, and beat until well blended.
- Add eggs one at a time, beating just until blended after each addition.
- Pour filling into crust (filling will extend above crust).
- Bake until top is golden and center is softly set, about 1 1/4 hours.
- Cool on rack.
- Cover and chill overnight.
- Remove pan sides.
- Garnish cake with chopped pecans.
Nutrition Facts : Calories 775.3, Fat 53, SaturatedFat 25.7, Cholesterol 188.1, Sodium 461.7, Carbohydrate 66, Fiber 2, Sugar 30.8, Protein 11.9
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Iliana Hall
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out very well. The crust was too crumbly and the filling was too runny.
Manual Martinez
[email protected]This is the best pumpkin cheesecake I've ever had! The crust is so flavorful and the filling is perfectly creamy and smooth.
Fazeela Kashif
[email protected]I'm not a big fan of pumpkin, but I actually really enjoyed this cheesecake. It's not too sweet and the pecan crust is the perfect complement.
Yousaf Mughal
[email protected]This cheesecake is a bit too dense for my taste. I prefer a lighter, fluffier cheesecake.
Monica Guerra
[email protected]Overall, I'm happy with this recipe. It's a great way to use up leftover pumpkin puree.
Michael Nartey
[email protected]I found the crust to be a bit too dry. I think I'll try using a different recipe next time.
mark wisdom
[email protected]This cheesecake is a bit too sweet for my taste, but it's still very good.
Tony CoRRisioN
[email protected]I love the combination of pumpkin and pecan in this cheesecake. It's the perfect fall dessert.
JODI INNIT
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. The results are amazing!
AbduLahi Mscd
[email protected]Delicious! I made this cheesecake for Thanksgiving and it was a huge success. Everyone loved it.
Sopnomoi AP
[email protected]This recipe is a keeper! The cheesecake was creamy and flavorful, and the pecan crust was the perfect complement. I will definitely be making this again.
PB Bist
[email protected]I've made this cheesecake several times now and it's always a hit. It's the perfect dessert for any occasion.
Alone Anyone
[email protected]This cheesecake is a true delight! The combination of the creamy pumpkin filling and the nutty pecan crust is divine. I followed the recipe exactly and it turned out perfectly. My family and friends raved about it.