Sunday, November 27, 2011

Pumpkin Pecan Cheesecake

This recipe was shared with me by my friend Nena in November of 1995. Our families shared Thanksgiving together for a good 10 years before they were assigned another duty station. Sniffle, sniffle, Chad and I still hope that someday they will make it back here to retire. I can't imagine a Thanksgiving or a Christmas dinner without her Pumpkin Pecan Cheesecake. Thank you Nena!

Pumpkin Pecan Cheesecake

For the crust
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup melted butter
1/3 cup finely chopped pecans

For the filling
2 eight ounce packages cream cheese softened at room temperature
3/4 cup sugar
3 eggs
1/2 cup whipping cream
1 cup canned pumpkin
2 tablespoons maple syrup
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

For the topping
1 cup sour cream
3 tablespoons sugar
1/4 teaspoon vanilla
1/2 cup pecan halves

In a 9" spring form pan mix graham crackers, sugar, butter and pecans. Press mixture on bottom of pan and place in freezer until filling is ready.
In a large bowl cream cheese cream and sugar until smooth. Beat in one egg at a time. Stir in whipping cream, pumpkin, maple syrup, ginger, cinnamon and nutmeg. Pour into chilled crust. Bake at 350 degrees for 55-60 minutes.
While cheesecake is baking prepare topping by mixing sour cream, sugar and vanilla. Refrigerate until cheesecake is finished baking. Spread topping over hot cheesecake and decorate with pecan halves. Bake for additional 10 minutes. Let stand until it cools down, then refrigerate at least 4 hours.

I know once you try this Pumpkin Pecan Cheesecake it will become part of your family tradition too!
Yep, it's that good!