Pumpkin Pecan Cheesecake - Christmas Recipies

Christmas Recipies >> Pumpkin Pecan Cheesecake

Ingredients:

						
Finely Chopped Pecans. . . .1 ½ Cups 
Sugar. . . . . . .2 Tablespoons 
Butter, Melted. . . .2 Tablespoons
Cream Cheese Filling: 
Package Cream Cheese, Softened. . . . 1 (8 Ounce) 
Sugar. . . . .¼ Cup 
Vanilla Extract. . . . . ½ Teaspoon 
Egg, Lightly Beaten. . . . .1
Pumpkin Filling: Eggs. . . .2 
Canned Pumpkin. . . . . 1 ¼ Cups 
Evaporated Milk. . . . . 1 Cup 
Sugar. . . . ½ Cup 
Ground Cinnamon. . . . . 1 Teaspoon 
Ground Ginger. . . . . ¼ Teaspoon 
Ground Nutmeg. . . . .¼ Teaspoon 
Dash Salt 
Chopped Pecans. . . . . . ½ Cup

Preparation:
In A Small Bowl, Combine The Pecans, Sugar And Butter.
Press Onto The Bottom And ¾ In.
Up The Sides Of A Greased 9-in.
Springform Pan.
Place Pan On A Baking Sheet.
Bake At 400 Degrees F For 10 Minutes.
In A Small Mixing Bowl, Beat The Cream Cheese, Sugar And Vanilla Until Smooth.
Add Egg; Beat On Low Speed Just Until Combined.
Spread Over Crust.
In Another Mixing Bowl, Combine The Eggs, Pumpkin, Milk, Sugar, Cinnamon, Ginger, Nutmeg And Salt; Pour Over The Cream Cheese Layer.
Reduce Heat To 350 Degrees F.
Bake For 55-60 Minutes Or Until A Knife Inserted Into Pumpkin Layer Comes Out Clean.
Cool On A Wire Rack For 10 Minutes.
Carefully Run A Knife Around The Edge Of Pan To Loosen; Cool 1 Hour Longer.
Sprinkle With Pecans.
Chill Overnight.
Remove Sides Of Pan Before Cutting.
Refrigerate Leftovers.

"you`re Sure To Draw Compliments With This Delectable Homemade Dessert From Lorraine Darocha. In Mountain City, Tennessee, She Prepares It The Day Before By Topping A From-scratch Pecan Crust With Luscious Layers Of Cream Cheese And Spiced Pumpkin." You can serve with your family and friends.