PUMPKIN PECAN CHEESECAKE
Combine the flavors of three favorites into one luscious dessert! This recipe features pumpkin, pecans, and cheesecake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 12
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 495, Carbohydrate 39 g, Fat 4, Fiber 1 g, Protein 7 1/2 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 361 mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #eggs-dairy #fruit #heirloom-historical #holiday-event #cheesecake #nuts #cheese #eggs #christmas #thanksgiving #4-hours-or-less
You'll also love
latifah kabwama
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this cheesecake. The pecan topping was the perfect addition.
Andrew Harris
[email protected]This is the best pumpkin pecan cheesecake I've ever had. The flavors are perfectly balanced, and the texture is creamy and smooth. I highly recommend this recipe.
benjamin khiba
[email protected]This cheesecake was a lot of work to make, but it was worth it. It's so delicious and decadent. I'll definitely be making it again for special occasions.
Gazi Awel
[email protected]I had some trouble getting the cheesecake to set properly. I'm not sure if I overbaked it or if I didn't let it cool long enough before refrigerating it.
Brayden Dood
[email protected]This cheesecake was a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Flavour's Vibes
[email protected]This cheesecake was pretty good. The crust was a little dry, but the filling was creamy and flavorful. I might try a different crust recipe next time.
Xiao Ling
[email protected]I love this recipe! The cheesecake is always so creamy and delicious, and the pecan topping adds a nice crunch. I've made it for several parties, and it's always a hit.
Yousaf Prince
[email protected]This was my first time making a cheesecake, and it turned out perfectly! The instructions were easy to follow, and the results were amazing. I'll definitely be making this again.
Esmeralda Magana
[email protected]I've made this cheesecake several times now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Abdullah Ahmad
[email protected]OMG! This cheesecake is heavenly! The pumpkin and pecan flavors are so rich and creamy, and the crust is the perfect complement. I will definitely be making this again and again.
Asithandile Mkhwelanga
[email protected]This pumpkin pecan cheesecake was a huge hit at our Thanksgiving dinner! The flavors were perfectly balanced, and the crust was flaky and delicious. I'll definitely be making this again.