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Ingredients
- 1 3/4 cups graham cracker crumbs
- 1/4 cup finely ground pecans
- 1 tbsp light brown sugar
- 1 tsp ground cinnamon
- 8 tbsp (1 stick) butter, melted
- 3 pkg (8 oz each) cream cheese, at room temperature
- 1 1/2 cups sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 tsp freshly grated nutmeg
- 2 large eggs
- 2 large egg yolks
- 1 can (15 oz) solid-pack pumpkin puree
- 1/4 cup heavy cream
- Whipped cream and/or sugar glazed pecans for garnish
Details
Servings 10
Preparation
Step 1
Preheat oven to 350 degrees.
Combine the cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a medium bowl. Mix in melted butter.
Firmly and evenly press mixture into bottom and up 1 inch of the sides of an ungreased 9-inch springform pan. Beat cream cheese, sugar, cornstarch, vanilla, remaining 1/2 teaspoon cinnamon and the nutmeg in bowl of an electric mixture set at low speed until smooth and fluffy, scraping down the sides of bowl as needed.
Add eggs and yolks: beat until blended. Mix in pumpkin and cream; spread batter in pan and place on a baking sheet. Bake until center is nearly set, 60-70 minutes. Cool on wire rack for 15 minutes.
Carefully run a sharp knife between cake and sides of pan; cool completely on rack before covering with foil or plastic wrap. Refrigerate until well chilled before serving, at least 4 hours or up to 2 days. Garnish with whipped cream and/or sugar glazed pecans, if desired.
To make sugar glazed pecans, set skillet over medium heat. Add a little brown sugar; let dissolve. Stir in pecans and toss. Turn off heat; let sugar harden about 10 minutes.
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