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:
★★★☆☆ 2 votes
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)

Step-By-Step

1CRUST: 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.

2FILLING: 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.

3SERVE 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