Pumpkin Pecan Cheesecake

Rev BJ Friley


OPTIONAL: Make the Praline Topping for cheesecake about 24 hours after it cools. I have posted the recipe for "Praline Topping" on Just A Pinch

This is 1 of my late wife's recipes. She was a member on Just A Pinch.com


Brenda Kay Friley...May 27, 1965 - September 19, 2012

We was married on October 9, 2010...pictures of our wedding is in my photo album

★★★★★ 1 vote
1 Hr 10 Min
Convection Oven


2 c
graham cracker crumbs
1/2 c
pecans, finely chopped
5 Tbsp
butter, melted
3 Tbsp
brown sugar, light
4 pkg
(8 oz.) cream cheese, softened
1 c
1 tsp
vanilla extract
4 large
1 1/2 c
pumpkin, canned
1 1/2 Tbsp
lemon juice


1Preheat oven to 325 degrees F - Stir together the first 4 ingredients in a bowl until well blended. Press the mixture on the bottom and 1 1/2-inches up the sides of a 9-inch spring form pan. Bake this for 8 - 10 minutes or until lightly brown.
2Beat cream cheese and next 2 ingredients at medium speed with a mixer until blended and smooth. Add eggs; 1 at a time beating well after each addition. Add pumpkin and lemon juice; beating until well blended. Pour batter into prepared crust.
3Bake at 325 degrees F for 1 hour and 10 minutes. After this time - turn oven off, and let cheesecake stand with door closed for 15 minutes. Remove cheesecake from oven and gently run a knife around outer edges of cheesecake to loosen from the sides of the pan.
4Cool completely for about 1 hour then cover and chill for 8 - 24 hours.

About Pumpkin Pecan Cheesecake

Course/Dish: Cakes
Main Ingredient: Nuts
Regional Style: American