pumpkin cheese cake with toasted pecan topping
(2 RATINGS)
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.
No Image
prep time
30 Min
cook time
1 Hr 15 Min
method
---
yield
12 serving(s)
Ingredients
- CRUST:
- 1 1/2 cups graham crackers, crushed
- 5 tablespoons butter, melted
- 1 tablespoon sugar
- FILLING:
- 3 - 8 oz blocks cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 3 - eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice, ground
- WHIPPING CREAM, WHIPPED (1/2 PINT)
How To Make pumpkin cheese cake with toasted pecan topping
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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.
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Step 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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Step 3SERVE WITH WHIPPED CREAM AND TOASTED, CHOPPED PECANS ON TOP. MAY USE CARAMELIZED PECANS THAT HAVE BEEN CHOPPED VERY FINE.
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Category:
Cakes
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