PUMPKIN PECAN CHEESECAKE
Combine the flavors of three favorites into one luscious dessert! This recipe features pumpkin, pecans, and cheesecake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. In small bowl, mix crust ingredients. Press on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
- Beat cream cheese, sugar and 1 teaspoon vanilla with electric mixer on medium until smooth. Beat in eggs, one at a time, just until blended. Beat in pumpkin and lemon juice. Pour over crust. Bake 1 hour to 1 hour 10 minutes or until edge is set 2 inches from edge of pan (center will jiggle). Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool 30 minutes. Refrigerate 6 hours.
- In 1-quart saucepan, heat 1 cup brown sugar, the whipping cream and 1/4 cup butter to boiling over medium heat, stirring often. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Let stand 5 minutes, stirring occasionally. Remove side of springform pan; place cheesecake on serving plate. Pour topping over cheesecake, spreading to within 1/4 inch of edge. Garnish with pecan halves, if desired.
Nutrition Facts : Calories 495, Carbohydrate 39 g, Fat 4, Fiber 1 g, Protein 7 1/2 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 361 mg
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Shah Suliman
[email protected]This cheesecake is a great way to use up leftover pumpkin puree. It's also a great dessert for fall gatherings. I highly recommend this recipe!
Christiana Agyemang
[email protected]I'm not a big fan of pumpkin, but I loved this cheesecake. The pecan flavor really balances out the pumpkin flavor, and the crust is perfect. I will definitely be making this again.
Nusrat Farjana
[email protected]This cheesecake is a bit time-consuming to make, but it's worth it. The results are amazing! The crust is flaky and buttery, and the filling is rich and creamy. I will definitely be making this again.
Hanlodz Sehah
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out. The crust was too thick, and the filling was too runny. I'm not sure what went wrong.
Kate St
[email protected]This cheesecake was a little too sweet for my taste, but my family loved it. The crust was flaky and buttery, and the filling was rich and creamy. I would recommend using less sugar in the filling next time.
Katusabe Daphine
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he had ever eaten. The crust was perfect, and the filling was creamy and flavorful. I will definitely be making this again.
Yasir Khan office
[email protected]This cheesecake is absolutely delicious! The crust is flaky and buttery, and the filling is rich and creamy. The pumpkin and pecan flavors are perfect together. I will definitely be making this again.
Amir Umair
[email protected]I love this recipe! The pumpkin and pecan flavors are so festive, and the cheesecake is always a hit at parties. I've even made it for my family on Christmas morning.
Michael Martin
[email protected]This was my first time making a cheesecake, and it turned out great! The crust was perfect, and the filling was creamy and flavorful. I will definitely be making this again.
Sonny Bonde
[email protected]I've made this cheesecake several times now, and it's always a crowd-pleaser. The instructions are easy to follow, and the results are always amazing. I highly recommend this recipe!
Asad Ur Rehman
[email protected]This cheesecake was a hit at my Thanksgiving dinner! The pumpkin and pecan flavors were perfectly balanced, and the crust was flaky and delicious. I will definitely be making this again.