Pumpkin Pecan Cheesecake
Source of Recipe
billk54 at rc
List of Ingredients
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
1/2 cup finely chopped pecans
2 8-ounce packages cream, room temperature
3/4 cup sugar
3 eggs
1/2 cup whipping cream
1 cup canned pumpkin
2 tablespoons maple syrup
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 pint (1 cup) dairy sour cream
3 tablespoons sugar
1/4 teaspoon vanilla extract
1/2 cup pecan halves
Recipe
In a medium bowl, combine graham cracker crumbs, 1 tablespoon sugar, butter and chopped pecans. Press over bottom and about 1 1/2 inches up sides of an ungreased 9-inch springform pan. Refrigerate.
Preheat oven to 325 degrees.
In a large bowl, beat cream cheese and 3/4 cup sugar until light and fluffy. Beat in eggs and whipping cream. Stir in pumpkin, maple syrup and spices. Pour into chilled crust. Bake in preheated oven 55 to 60 minutes. In a small bowl, combine sour cream, 3 tablespoons sugar and vanilla. Stir until blended. Spread over hot cheesecake. Arrange pecan halves over top. Bake 10 minutes. Let stand until cool.
Refrigerate at least 4 hours before serving.(Overnight is best)
Makes 8 to 10 servings.
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