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Pumpkin Pecan Cheesecake Recipe
|Finely crushed graham crackers||1⁄2 Cup (8 tbs)|
|Finely crushed gingersnaps||1⁄4 Cup (4 tbs)|
|Finely chopped pecans||2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Powdered sugar||1 Tablespoon|
|Butter/Margarine||2 Tablespoon, melted|
|Cream cheese||16 Ounce, softened (2 Packages Of 8 Ounce Each)|
|Granulated sugar||1 Cup (16 tbs)|
|Canned pumpkin||15 Ounce (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
Calories 662 Calories from Fat 395
% Daily Value*
Total Fat 45 g69%
Saturated Fat 23.4 g116.9%
Trans Fat 0 g
Cholesterol 263.4 mg
Sodium 345.7 mg14.4%
Total Carbohydrates 56 g18.6%
Dietary Fiber 3.2 g12.7%
Sugars 44.9 g
Protein 11 g22.3%
Vitamin A 245.8% Vitamin C 5.5%
Calcium 14.3% Iron 12.3%
*Based on a 2000 Calorie diet
Press evenly onto the bottom of a 9-inch springform pan; set aside.
Beat cream cheese and granulated sugar in a large mixing bowl with an electric mixer on medium speed until fluffy.
Add the 3 eggs all at once; beat on low speed just until combined.
Place 1 cup of the cream cheese mixture in a medium bowl; set remainder aside.
Add pumpkin, the 1 egg, milk, cinnamon, ginger, and nutmeg to bowl.
Beat on low speed just until combined.
Pour pumpkin mixture into prepared springform pan.
Top with cream cheese mixture.
With a knife or narrow metal spatula, gently swirl through the layers to marble.
Place springform pan in a shallow baking pan.
Bake in a 350° oven for 40 to 45 minutes or until center appears set when shaken.
Cool on a wire rack for 15 minutes.
Loosen crust from sides of pan.
Cool 30 minutes more; remove sides of pan.
Cover and chill at least 4 hours.
Before serving, beat whipping cream until stiff peaks form.
Pipe or spoon into mounds atop cheesecake.
Garnish with pecans and fresh strawberries, if desired.