PUMPKIN PECAN CHEESECAKE
You're sure to draw compliments with this delectable homemade dessert from Lorraine Darocha. In Mountain City, Tennessee, she prepares it the day before by topping a from-scratch pecan crust with luscious layers of cream cheese and spiced pumpkin.
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the pecans, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10 minutes. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spread over crust. In another bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer., Reduce heat to 350°. Bake for 55-60 minutes or until a knife inserted into pumpkin layer comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Sprinkle with pecans. Chill overnight. Remove sides of pan before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 320 calories, Fat 24g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 126mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 3g fiber), Protein 6g protein.
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