Pumpkin Pecan Cheesecake

Name: Pumpkin Pecan Cheesecake
Prep time: 9 h
Cook time: 9 h
Total time: 9 h
Yield: 12
Cuisine: Global
Ingredients: 3 Tbsps brown sugar; 59 milliliters butter; 355 milliliters canned pumpkin; 907 grams packages each) cream cheese, softened; 4 eggs; 473 milliliters graham cracker crumbs; 237 milliliters granulated sugar; 5 teaspoons lemon juice; 237 milliliters packed light brown sugar; 79 milliliters finely chopped pecans; 237 milliliters powdered sugar; 1 teaspoon vanilla; 79 milliliters whipping cream

If $1.52 per serving falls in your budget, Pumpkin Pecan Cheesecake might be From preparation to the plate, this recipe takes around 9 hours. If you have lemon juice, butter, cream cheese, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Crust

Equipment you will use

Springform Pan

Bowl

Oven

Bake 8 to 10 minutes or until set. Cool 10 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Cream Cheese

Lemon Juice

Pumpkin

Vanilla

Sugar

Egg

Equipment you will use

Hand Mixer

Pour over crust.

Ingredients you will need

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.

Equipment you will use

Oven

Spatula

Frying Pan

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.

Ingredients you will need

Powdered Sugar