Home Recipes Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake

Autumn gatherings call for comforting flavors. With its creamy pumpkin filling and spiced American Pecans, this cheesecake delivers everything you love about fall in one luscious dessert.

Recipe courtesy of Millican Pecan Company

Featuring American Pecans

Ingredients

	For the pie crust
1 stick	salted butter, melted
120 g	graham crackers, crushed
1 tsp	cinnamon
100 g	sugar
100 g	pecan meal
	For the filling
3 × 227 g	packages cream cheese, at room temperature
425 g	pumpkin puree
½ tsp	ginger
¼ tsp	nutmeg
¼ tsp	cloves
1 ½ tsp	cinnamon
4	eggs
200 g	sugar
1 tsp	vanilla
	For the topping
2 tbsp	sugar
1	1 large container sour cream (475 g)
½ tsp	vanilla
240 g	cinnamon pecans, chopped

To make the crust

In a large bowl mix together graham crackers, cinnamon, sugar and pecan meal.
Add butter and blend well.
Pour into a springform pan and press flat to the bottom and sides evenly.

To make the filling

Mix the cream cheese until smooth. Add pumpkin puree, ginger, nutmeg, cloves, and cinnamon.
Mix for a few minutes then add eggs, sugar, and vanilla. Blend for two more minutes.
Pour mixture into the springform pan and bake at 165°C for 1 hour 15 min in a water bath.
Take out of the oven and let cool.

To make the topping

Mix topping ingredients, and pour evenly over the top of the cheesecake and bake for another 5 minutes.
Take out of the oven and adorn with 240 g of chopped cinnamon pecans
Chill in the refrigerator overnight.
Serve to happy guests!

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Appetizers, Sides, Snack

Pumpkin Pecan Cheesecake

Ingredients

For the pie crust

For the filling

For the topping

To make the crust

To make the filling

To make the topping

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