Pumpkin-pecan cheesecake

Pumpkin-pecan cheesecake

Ingredients/Components

• finely crushed graham crackers - 1/2 c
• finely crushed gingersnaps - 1/4 c
• finely chopped pecans - 2 Tbsp
• all-purpose flour - 1 Tbsp
• powdered sugar - 1 Tbsp
• butter or margarine, melted - 2 Tbsp
• pkg - 2 oz
• granulated sugar - 1 c
• eggs - 3 item
• can pumpkin - 1 oz
• egg - 1 item
• milk - 1/4 c
• ground cinnamon - 1/2 tsp
• ground ginger - 1/4 tsp
• ground nutmeg - 1/4 tsp
• whipping cream - 1/2 c
• toasted chopped pecans - 1 item

How to make pumpkin-pecan cheesecake:

For crust, combine crushed graham crackers, crushed gingersnaps, the 2 tablespoons pecans, flour, powdered sugar and melted butter or margarine in a medium bowl. Press evenly onto the bottom of a 9-inch spring-form pan. Set aside. Beat cream cheese and granulated sugar in a large mixing bowl with an electric mixer on medium speed until fluffy. Add the 3 eggs all at once, beating on low speed just until combined. 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 until combined. Pour pumpkin mixture into prepared spring-form pan. Top with cream cheese mixture. With a knife or thin metal spatula, gently swirl through the layers to marble.

Place spring-form pan in a shallow baking pan. Bake in 350° oven for 40 to 45 minutes or until center appears set when shaken. 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.

Before serving, beat whipping cream until stiff peaks form. Pipe or spoon into mounds atop cheesecake. Garnish with toasted chopped pecans. Makes 12 to 16 servings.

Recipe categories: Cheesecake, Desserts, Cheese.