Description
A decadent dessert combining the flavors of pecan pie and pumpkin cheesecake, perfect for holidays.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- Pecan Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan.
- In a large bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, vanilla, cinnamon, and nutmeg; mix well.
- Add eggs one at a time, beating after each addition. Pour over crust.
- Bake for 50-60 minutes or until center is set. Cool completely.
- For topping, mix pecans, brown sugar, melted butter, and flour. Spread over cooled cheesecake.
- Bake at 350°F for an additional 10-15 minutes. Let cool before serving.
Notes
Ensure all ingredients are at room temperature for best results.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 6g