PUMPKIN PECAN CHEESECAKE
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.
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the pecans, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10 minutes. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spread over crust. In another bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer., Reduce heat to 350°. 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.
Nutrition Facts : Calories 320 calories, Fat 24g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 126mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 3g fiber), Protein 6g protein.
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Mozammel Hossain
[email protected]This cheesecake is not worth the effort. It's bland and boring.
Muhammad Zaib
[email protected]I had trouble getting the cheesecake to set properly. I think I may have overbaked it.
Dhanakala Kushaul
[email protected]This cheesecake is a bit too sweet for my taste, but it's still good. I would recommend using less sugar in the filling.
Hawa Yusuf
[email protected]I'm not a fan of pumpkin desserts, but I really enjoyed this cheesecake. It's not too sweet and the pecan crust is a nice touch.
Ted Martin
[email protected]This cheesecake is so creamy and delicious. I highly recommend it.
Abdilahi Warsame
[email protected]I made this cheesecake for my family and they loved it! It's a keeper.
Elizabeth Garcia
[email protected]This is the best pumpkin pecan cheesecake I've ever had!
Domonique Collins
[email protected]This cheesecake is amazing! I'll definitely be making it again.
Sardar Zohaib
[email protected]I love this recipe! It's so easy to make and always turns out great.
Drake Hardison
[email protected]This cheesecake is delicious! The pumpkin and pecan flavors are perfect together, and the crust is so flaky and buttery.
Dilse Prince
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. The only thing I would change is to use a graham cracker crust instead of a pecan crust.
Tonny Kingstone
[email protected]This cheesecake is easy to make and always turns out perfect. I love that I can use canned pumpkin, which makes it a great recipe for busy weeknights.
Jermaine Wells
[email protected]I'm not usually a fan of pumpkin desserts, but this cheesecake changed my mind. It's the perfect balance of sweet and savory, and the pecan crust is a nice touch.
Yasir Rasheed
[email protected]This cheesecake was a hit at my Thanksgiving dinner! The combination of pumpkin and pecan is perfect, and the cheesecake is so creamy and delicious. I will definitely be making this again.