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Pumpkin Pecan Cheesecake

By: Millican Pecan Company

Serving Size: 16
Cook Time: 9 h 50 mins

As seen on RFD-TV’s Chasing Down Madison Brown

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Ingredients

For the pie crust:

1 stick salted butter, melted

1 cup graham crackers, crushed

1 teaspoon cinnamon

1/2 cup sugar

1 cup pecan meal

For the filling:

3 8-ounce packages cream cheese, at room temperature

1 15-ounce can pumpkin puree

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1 1/2 teaspoon cinnamon

4 eggs

1 cup sugar

1 teaspoon vanilla

For the topping:

2 tablespoons sugar

1 large container sour cream (16 oz.)

1/2 teaspoon vanilla

2 cups cinnamon pecans, chopped

Process:

  1. To make the crust: In a large bowl mix together graham crackers, cinnamon, sugar and pecan meal.
  2. Add butter and blend well.
  3. Pour into a springform pan and press flat to the bottom and sides evenly.
  4. To make the filling: Mix the cream cheese until smooth. Add pumpkin puree, ginger, nutmeg, cloves, and cinnamon.
  5. Mix for a few minutes then add eggs, sugar, and vanilla. Blend for two more minutes.
  6. Pour mixture into the springform pan and bake at 325 degrees for 1 hour 15 min in a water bath.
  7. Take out of the oven and let cool.
  8. To make the topping: Mix topping ingredients, and pour evenly over the top of the cheesecake and bake for another 5 minutes.
  9. Take out of the oven and adorn with 2 cups of chopped cinnamon pecans
  10. Chill in the refrigerator overnight.
  11. Serve to happy guests!

Nutritional Facts:

Calories 520
Fat 41g
Saturated Fat 17g
Sodium 260mg
Carbs 33g
Fiber 3g
Protein 7g