Pumpkin Cheese Cake With Toasted Pecan Topping Recipe

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PUMPKIN CHEESE CAKE WITH TOASTED PECAN TOPPING

Jewel Hall

By
@0124

I have several Pecan trees so I have learned different ways to use and store pecans for future use. Toast, caramelize or raw. With this Pumpkin Cheese cake I use toasted pecans, chopped.


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Rating:

Comments:

Serves:

12

Prep:

30 Min

Cook:

1 Hr 15 Min

Ingredients

CRUST:

1 1/2 c
graham crackers, crushed
5 Tbsp
butter, melted
1 Tbsp
sugar

FILLING:

3
8 oz blocks cream cheese, softened
1 c
sugar
1 tsp
vanilla extract
1 c
canned pumpkin
3
eggs
1/2 tsp
cinnamon
1/4 tsp
nutmeg
1/4 tsp
allspice, ground

WHIPPING CREAM, WHIPPED (1/2 PINT)

Directions Step-By-Step

1
CRUST: Mix ingredients together, just until coated and crumbly. Press into the bottom and 2/3 way up the sides of an 8 inch springform pan. Bake in a pre heated 350 degree F. oven 5 minutes then set aside to completely cool.
2
FILLING: Combine cheese, sugar and vanilla in a large bowl, mix until very smooth with electric mixer. Add pumpkin, eggs and spices beat again until smooth and creamy..Pour into cooled Graham Cracker crust. Bake {in pre heated oven at 350 degree F}60-70 minutes or until the top gets a bit darker. Remove from oven,place on rack and allow to cool to room temperature, then refrigerate.
3
SERVE WITH WHIPPED CREAM AND TOASTED, CHOPPED PECANS ON TOP. MAY USE CARAMELIZED PECANS THAT HAVE BEEN CHOPPED VERY FINE.

About this Recipe

Course/Dish: Cakes