PUMPKIN CHEESE CAKE WITH TOASTED PECAN TOPPING

Pumpkin Cheese Cake With Toasted Pecan Topping

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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.

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)

How to Make PUMPKIN CHEESE CAKE WITH TOASTED PECAN TOPPING

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.

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About PUMPKIN CHEESE CAKE WITH TOASTED PECAN TOPPING

Course/Dish: Cakes



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