Pumpkin Pecan Cheesecake

Name: Pumpkin Pecan Cheesecake
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps butter, melted; 296 milliliters canned pumpkin; 227 grams package cream cheese, softened; 1 egg, lightly beaten; 2 eggs; 237 milliliters evaporated milk; 1 teaspoon ground cinnamon; 0 teaspoons ground ginger; 0 teaspoons ground nutmeg; 118 milliliters chopped pecans; 118 milliliters sugar; 1 teaspoons vanilla extract

Pumpkin Pecan Cheesecake is a gluten free and lacto ovo vegetarian recipe with 12 servings. One serving contains 201 calories, 5g of protein, and 14g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. A mixture of butter, evaporated milk, pecans, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a dessert.

Instructions

In a small bowl, combine the pecans, sugar and butter. Press onto the bottom and 3/4 in. up the sides of a greased 9-in. springform pan.

Ingredients you will need

Butter

Pecans

Sugar

Equipment you will use

Springform Pan

Bowl

Place pan on a baking sheet.

Equipment you will use

Baking Sheet

Frying Pan

Bake at 400° for 10 minutes.

Equipment you will use

Oven

In a small bowl, beat the cream cheese, sugar and vanilla until smooth.

Ingredients you will need

Cream Cheese

Vanilla

Sugar

Equipment you will use

Bowl

Add egg; beat on low speed just until combined.

Ingredients you will need

Egg

Spread over crust. In another bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer.

Ingredients you will need

Cream Cheese

Cinnamon

Pumpkin

Ginger

Nutmeg

Crust

Sugar

Egg

Milk

Salt

Equipment you will use

Bowl

Reduce heat to 350°.

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.

Ingredients you will need

Pumpkin

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

Sprinkle with pecans. Chill overnight.

Ingredients you will need

Pecans

Remove sides of pan before cutting. Refrigerate leftovers.

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

2Tbsps

butter, melted 296milliliters

canned pumpkin 227grams

package cream cheese, softened 1

egg, lightly beaten 2

eggs 237milliliters

evaporated milk 1teaspoon

ground cinnamon 0teaspoons

ground ginger 0teaspoons

ground nutmeg 118milliliters

chopped pecans 118milliliters

sugar 1teaspoons

vanilla extract

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. One wine you could try is Snake River Late Harvest Riesling. It has 5 out of 5 stars and a bottle costs about 16 dollars.

Snake River Late Harvest Riesling

Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.