pumpkin pecan cheesecake
(1 rating)
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 http://www.justapinch.com/me/mbf 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 rating)
cook time
1 Hr 10 Min
method
Convection Oven
Ingredients For pumpkin pecan cheesecake
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2 cgraham cracker crumbs
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1/2 cpecans, finely chopped
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5 Tbspbutter, melted
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3 Tbspbrown sugar, light
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4 pkg(8 oz.) cream cheese, softened
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1 csugar
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1 tspvanilla extract
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4 lgeggs
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1 1/2 cpumpkin, canned
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1 1/2 Tbsplemon juice
How To Make pumpkin pecan cheesecake
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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.
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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.
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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.
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4Cool completely for about 1 hour then cover and chill for 8 - 24 hours.
- 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!
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