pumpkin cheese cake with toasted pecan topping
(2 ratings)
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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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(2 ratings)
yield
12 serving(s)
prep time
30 Min
cook time
1 Hr 15 Min
Ingredients For pumpkin cheese cake with toasted pecan topping
- CRUST:
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1 1/2 cgraham crackers, crushed
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5 Tbspbutter, melted
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1 Tbspsugar
- FILLING:
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38 oz blocks cream cheese, softened
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1 csugar
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1 tspvanilla extract
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1 ccanned pumpkin
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3eggs
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1/2 tspcinnamon
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1/4 tspnutmeg
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1/4 tspallspice, ground
- WHIPPING CREAM, WHIPPED (1/2 PINT)
How To Make pumpkin cheese cake with toasted pecan topping
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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.
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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.
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3SERVE WITH WHIPPED CREAM AND TOASTED, CHOPPED PECANS ON TOP. MAY USE CARAMELIZED PECANS THAT HAVE BEEN CHOPPED VERY FINE.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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