Pumpkin Pecan Cheesecake Recipe

By traciesparks

You're sure to draw compliments with this delectable homemade dessert from Lorraine Darocha. In Mountain City, Tennessee, she prepares it the day before by topping a from-scratch pecan crust with luscious layers of cream cheese and spiced pumpkin.

Ingredients

• CREAM CHEESE FILLING:
• 1-1/2 cups finely chopped pecans
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 egg, lightly beaten
• PUMPKIN FILLING:
• 2 eggs
• 1-1/4 cups canned pumpkin
• 1 cup evaporated milk
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Dash salt
• 1/2 cup chopped pecans

Preparation

Step 1

In a small bowl, combine the pecans, sugar and butter. Press onto the bottom and 3/4 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10 minutes.

In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spread over crust. In another bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer.

Reduce heat to 350°. Bake for 55-60 minutes or until a knife inserted into pumpkin layer comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Sprinkle with pecans. Chill overnight. Remove sides of pan before cutting. Refrigerate leftovers. Yield: 10-12 servings.


Pumpkin Pecan Cheesecake published in Quick Cooking November/December 2004, p15