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Pumpkin Pecan Cheesecake
Pumpkin Pecan Cheesecake
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Prep Time:
30 minutes
Total Time:
9 hours
Indulge in a decadent pumpkin pecan cheesecake fusion for the ultimate sweet treat!
Ingredients:
  • 4 eggs
  • 2 cups graham cracker crumbs
  • 1/3 cup finely chopped pecans
  • 5 tablespoons butter, melted
  • 3 tablespoons brown sugar
  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups canned pumpkin
  • 4 1/2 teaspoons lemon juice
  • 1 cup packed light brown sugar
  • 1/3 cup whipping cream
  • 1/4 cup butter
  • 1 cup powdered sugar
Instructions:
  • Preheat the oven to 325°F. Combine the crust ingredients in a small bowl. Press the mixture onto the bottom and 1 1/2 inches up the sides of a 9-inch springform pan. Bake for 8 to 10 minutes, or until the crust is set. Allow it to cool for 10 minutes.
  • Using an electric mixer on medium, blend cream cheese, sugar, and 1 tsp vanilla until smooth. Add eggs one at a time until incorporated, then mix in pumpkin and lemon juice. Pour mixture over the crust and bake for 1 - 1 hour 10 minutes until edges are set and the center jiggles slightly. Turn off oven, crack the door open, and let the cheesecake sit inside for 30 minutes. After, run a spatula around the edge, cool for 30 minutes, then refrigerate for 6 hours.
  • In a small saucepan over medium heat, combine 1 cup of brown sugar, whipping cream, and 1/4 cup of butter. Stir frequently and bring to a boil. Let it boil for 1 minute, then remove from heat. Add powdered sugar and 1 teaspoon of vanilla, stirring well. Allow it to sit for 5 minutes, stirring occasionally. Remove the side of the springform pan, transfer the cheesecake to a serving plate. Pour the topping over the cheesecake, spreading it up to 1/4 inch from the edge. If desired, garnish with pecan halves.

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