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Pumpkin Pecan Cheesecake




Source of Recipe


Holiday Celebrations 1998






List of Ingredients



• 1/2 cup finely crushed graham crackers
  
• 1/4 cup finely crushed gingersnaps
  
• 2 T finely chopped pecans
  
• 1 T flour
  
• 1 T powdered sugar
  
• 2 T butter, melted
  
• 2 (8 oz) pkgs cream cheese, softened
  
• 1 cup sugar
  
• 3 eggs
  
• 1 (15 oz) can pumpkin
  
• 1 egg
  
• 1/4 cup milk
  
• 1/2 tsp ground cinnamon
  
• 1/4 tsp ground ginger
  
• 1/4 tsp ground nutmeg
  
• 1/2 cup whipping cream
  
• toasted chopped pecans
  






Instructions



1. For crust, combine crushed graham crackers, crushed gingersnaps, the 2 T pecans, flour, powdered sugar, and melted butter in a medium bowl. press evenly onto the bottom of a 9" springform pan; set aside.
   
2. Beat cream cheese and sugar in a large mixing bowl with an electric mixer on medium speed till fluffy. Add the 3 eggs all at once, beating on low speed just till combbined.
   
3. Place 1 cup of cream cheese mixture in a medium bowl. Add pumpkin, the 1 egg, milk, cinnamon, ginger, and nutmeg. Beat on low speed just till combined. Pour pumpkin mixture into prepared springform pan. Top with cream cheese mixture. With a knife or thin metal spatula, gently swirl through the layers to marble.
   
4. Place springform pan in a shallow baking pan. Bake in 350 degree oven for 40 to 45 minutes. Cool on wire rack 15 minutes. Loosen crust from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Cover; chill at least 4 hours.
   
5. Before serving, beat whipping cream till stiff peaks form. Pipe or spoon into mounds atop cheesecake. Garnish with toasted chopped pecans.
   






Final Comments


Makes 12 to 16 servings

MAKE-AHEAD TIP: Refrigerate, covered up to 1 week, or freeze up to 1 month.