Description
A decadent fusion of pecan pie and pumpkin cheesecake, perfect for holiday gatherings.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 cup canned pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pecan Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup butter, melted
Instructions
- Preheat oven to 350°F.
- Mix graham cracker crumbs, sugar, and melted butter; press into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth; add pumpkin, eggs, vanilla, cinnamon, and nutmeg.
- Pour filling over crust and bake for 50-60 minutes.
- While baking, mix pecans, brown sugar, and melted butter for topping.
- After baking, spread pecan topping over the cheesecake and cool completely.
Notes
Refrigerate for at least 4 hours before serving; store in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 7g