Pecan Pumpkin Cheesecake
INGREDIENTS
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For the Crust:
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1 1/2 cups Graham Cracker crumbs, finely chopped
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1/3 cup white sugar
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6 tablespoons butter, melted
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1/2 teaspoon ground cinnamon
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For the Pecan Pie Filling:
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1 cup brown sugar
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1/4 cup cornstarch
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1 1/4 cups water
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2 egg yolks
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pinch of salt
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1 1/2 tablespoons butter
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1 teaspoon vanilla extract
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1 1/2 cups pecan halves
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For the Pumpkin Cheesecake Filling
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8 ounces cream cheese
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1 cup canned pumpkin
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1/2 cup white sugar
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8 ounces whipped topping, thawed
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1/2 teaspoon pumpkin pie spice (or combine 1/2 teaspoon cinnamon, nutmeg and allspice + a dash of ginger)
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