Best Pumpkin Cheesecake Pie With Graham Cracker And Pecan Crust Recipes

PUMPKIN CHEESECAKE PIE WITH GRAHAM CRACKER AND PECAN CRUST

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Combine the graham cracker crumbs, pecans, 1/2 cup of the sugar, the salt and butter in a food processor and pulse in short bursts until well combined.
• Scoop the graham cracker mixture into a 10-inch tart pan with a removable bottom. Press the mixture into an even layer, covering the bottom and sides of the pan.
• Place the pan on a baking sheet and bake until set, about 15 minutes. Set aside on a rack to cool.
• Lower the oven temperature to 325 degrees F. Combine the remaining 1 1/2 cups sugar, cream cheese and vanilla extract in a bowl. Beat with an electric mixer until light and fluffy, about 3 minutes.
• Add the eggs to the mixture one at a time, making sure to completely incorporate each egg before adding the next. Add the pumpkin and pumpkin pie spice and beat until smooth.
• Transfer the pumpkin mixture to the cooled crust, place on a baking sheet and bake in the oven until firm in the center, about 50 minutes. Remove and cool on a rack. Refrigerate until completely chilled before serving, about 2 hours. Serve with whipped cream, if desired.

PUMPKIN CHEESECAKE IN A PECAN CRUST

Steps:

• Preheat oven to 350°F.
• Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form.
• Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Refrigerate.
• Filling: Beat cream cheese until smooth.
• Add pumpkin, sugar, vanilla and spice, and beat until well blended.
• Add eggs one at a time, beating just until blended after each addition.
• Pour filling into crust (filling will extend above crust).
• Bake until top is golden and center is softly set, about 1 1/4 hours.
• Cool on rack.
• Cover and chill overnight.
• Remove pan sides.
• Garnish cake with chopped pecans.

PUMPKIN CHEESECAKE

Steps:

• In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.