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Pumpkin Cheesecake

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Ingredients

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	3/4 cup graham cracker crumbs
	1/2 cup finely chopped pecans
	1/4 cup firmly packed dark brown sugar
	1/4 cup sugar
	3/4 teaspoon cinnamon
	1/4 cup butter, melted and cooled

	1 cup pumpkin puree
	3 large eggs, room temperature

Nutritional information

567.4

Calories

387 g

Calories From Fat

43.1 g

Total Fat

23 g

Saturated Fat

170.6 mg

Cholesterol

427.1 mg

Sodium

40.2 g

Carbs

1 g

Dietary Fiber

33.9 g

Sugars

7.5 g

Protein

167 g

Serving Size

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Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 20 min
Total time: 1 h 35 min
Yield: 12
Cuisine: American
Ingredients: : 3/4; : 1/2; : 1/4; : 1/4; : 3/4; : 1/4; : 1; : 3

Features:

Cuisine:

American

Made this for Christmas....a big hit, thanks! For Crust- used gingersnap crumbs (about 2-3c) mixed with 2tbsp honey and enough melted butter to hold the mixture tog. when pressed into 10" spingform- baked 10min at 350. For filling- accidentally used only 3 packages of the cream cheese and it still turned out!! (saw the package lying on the counter after it went in the oven- lol) Baked it until it was firm on top with a slight spring- about 45 min. And it didn't crack using the fresh out of the oven knife around the pan trick. Also, tried serving it only a few hours after cooling as it wasn't set in the middle (pudding-like), (we were all too full anyway, but the next day it had set in the cold and was absolutely yummy- the cornstarch must have set) Will be part of this family's traditions now!

95 min
Serves 12
Easy

Ingredients

Directions

Pumpkin Cheesecake,Break tradition and forget the pie! Serve this cheesecake instead. OK, I like the pie too, no reason not to have both.;-),Made this for Christmas….a big hit, thanks! For Crust- used gingersnap crumbs (about 2-3c) mixed with 2tbsp honey and enough melted butter to hold the mixture tog. when pressed into 10″ spingform- baked 10min at 350. For filling- accidentally used only 3 packages of the cream cheese and it still turned out!! (saw the package lying on the counter after it went in the oven- lol) Baked it until it was firm on top with a slight spring- about 45 min. And it didn’t crack using the fresh out of the oven knife around the pan trick. Also, tried serving it only a few hours after cooling as it wasn’t set in the middle (pudding-like), (we were all too full anyway, but the next day it had set in the cold and was absolutely yummy- the cornstarch must have set) Will be part of this family’s traditions now!,Perfection! Nice cheesecake flavor, not overpowered by pumpkin. Wonderful with the cinnamon whipped cream and carmel sauce, do not skip! Only problem, I ate way too much of the cheesecake myself!

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Steps

1 Done	Place Rack in Center of Oven.
2 Done	Preheat Oven to 350f.
3 Done	Make Crust: Combine All Crust Ingredients in a Bowl.
4 Done	Press Onto Bottom of 10 Inch Springform Pan and Bake For 10 Minutes.
5 Done	Remove to Cool.
6 Done	Make Filling: Whisk Together Pumpkin, Eggs, Spices, Salt and Cup of the Sugar.
7 Done	Cream Together Cream Cheese and Remaining Sugar.
8 Done	Beat in Cream, Cornstarch and Vanilla.
9 Done	Carefully Beat in Pumpkin Mixture.
10 Done	Pour Into Crust. Lift Pan 1 Inch Off Counter and Let Drop (this Breaks Up Any Air Bubbles in the Batter That May Contribute to Cracking). Bake For 40-45 Minutes, or Until Center Is Set. Run a Thin, Sharp Knife Around Edge of Pan to Release Crust (this Too Helps Inhibit Cracking).