Pumpkin Pecan Cheesecake Recipe

Ingredients

• finely chopped pecans. . . .1 ½ cups
• sugar. . . . . . .2 tablespoons
• butter, melted. . . .2 tablespoons
• CREAM CHEESE FILLING:
• package cream cheese, softened. . . . 1 (8 ounce)
• sugar. . . . .¼ cup
• vanilla extract. . . . . ½ teaspoon
• egg, lightly beaten. . . . .1
• PUMPKIN FILLING: eggs. . . .2
• canned pumpkin. . . . . 1 ¼ cups
• evaporated milk. . . . . 1 cup
• sugar. . . . ½ cup
• ground cinnamon. . . . . 1 teaspoon
• ground ginger. . . . . ¼ teaspoon
• ground nutmeg. . . . .¼ teaspoon
• Dash salt
• chopped pecans. . . . . . ½ cup

How to make Pumpkin Pecan Cheesecake

1. In a small bowl, combine the pecans, sugar and butter.
2. Press onto the bottom and ¾ in.
3. up the sides of a greased 9-in.
4. springform pan.
5. Place pan on a baking sheet.
6. Bake at 400 degrees F for 10 minutes.
7. In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth.
8. Add egg; beat on low speed just until combined.
9. Spread over crust.
10. In another mixing bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer.
11. Reduce heat to 350 degrees F.
12. Bake for 55-60 minutes or until a knife inserted into pumpkin layer comes out clean.
13. Cool on a wire rack for 10 minutes.
14. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
15. Sprinkle with pecans.
16. Chill overnight.
17. Remove sides of pan before cutting.
18. Refrigerate leftovers.

Notes