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pumpkin cheese cake with toasted pecan topping

(2 ratings)
0124 avatar
Recipe by
Jewel Hall
@0124
Cullman, AL

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.

(2 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 1 Hr 15 Min

Ingredients For pumpkin cheese cake with toasted pecan topping

  • 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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for PUMPKIN CHEESE CAKE WITH TOASTED PECAN TOPPING:

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