Pumpkin Pecan Cheesecake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
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TOPPING
3/4 cup: Firmly pkd. brown sugar*,
6 tbsp: , (3/4) stick butter*
1 1/2 cup: Chopped pecans*,
1 1/2 cup: Graham crkr crumbs,
FILLING
1 cup: Sugar,
6 tbsp: (3/4) stick butter, melted
3: 8oz pkgs cream cheese,
3/4 cup: Firmly packed brn sugar,
5: Eggs,
1 lbs: Canned solid packed pumpkin,
1/2 cup: Whipping cream,
1/2 tsp: Ground cinnamon,
1/2 tsp: Ground nutmeg,
1/4 tsp: Ground cloves,
Directions:
*1st 4 ingredients are topping. The rest are the cheesecake. For
topping: Place sugar in small bowl. Add butter and cut in until
mixture resembles coarse meal. Stir pecans into mixture. Set aside.
For cheesecake: Blend crumbs; 1/4 cup sugar and butter in medium
bowl. Press crumb mixture in bottom and up sides of 9x2 1/2 inch
springform pan. Chill. Preheat oven to 325 degrees. Using electric
mixer, beat cream cheese in large bowl until smooth. Mix in remaining
3/4 cup sugar and brown sugar. Add eggs 1 at a time and beat until
fluffy. Blend in pumpkin, cream, cinnamon, nutmeg and cloves. Pour
into crust.
Bake until center no longer moves when pan is shaken, about 1 1/2
hours. Sprinkle topping over cheesecake. Bake 15 minutes.
Transfer to rack to cool. Cover and refrigerate overnight. (Can be
prepared 2 days ahead.)
Source from luhu.jp
topping: Place sugar in small bowl. Add butter and cut in until
mixture resembles coarse meal. Stir pecans into mixture. Set aside.
For cheesecake: Blend crumbs; 1/4 cup sugar and butter in medium
bowl. Press crumb mixture in bottom and up sides of 9x2 1/2 inch
springform pan. Chill. Preheat oven to 325 degrees. Using electric
mixer, beat cream cheese in large bowl until smooth. Mix in remaining
3/4 cup sugar and brown sugar. Add eggs 1 at a time and beat until
fluffy. Blend in pumpkin, cream, cinnamon, nutmeg and cloves. Pour
into crust.
Bake until center no longer moves when pan is shaken, about 1 1/2
hours. Sprinkle topping over cheesecake. Bake 15 minutes.
Transfer to rack to cool. Cover and refrigerate overnight. (Can be
prepared 2 days ahead.)
Source from luhu.jp