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pecans sugar graham cracker crumbs ground cinnamon butter cream cheese sugar sour cream vanilla pumpkin pie spice eggs sugar water pecans
Viewed: 74 - Published at: 8 years agoIngredients
- 1 cup Pecans, toasted and cooled
- 1 tbsp Sugar
- 1 1/2 cup graham cracker crumbs
- 1 dash ground cinnamon (optional)
- 4 tbsp Unsalted butter, melted
- 3 -8 ounce packages of Cream Cheese, softened
- 1 cup Sugar
- 1 cup Sour Cream
- 1 cup Pumpkin - canned, solid packed
- 1 tbsp Vanilla extract
- 1 tsp pumpkin pie spice
- 3 Eggs
- 1/2 cup Sugar
- 1 tbsp Water
- 1/3 cup Pecans, toasted and coarsely chopped
Method
- For The Crust
- Preheat oven to 350F.
- Grease 9inch springform pan.
- In food processor fitted with metal blade, pulse pecans with sugar until finely ground.
- In a bowl combine pecan mixture with graham cracker crumbs and cinnamon if using.
- Drizzle butter over mixture and toss with a fork until moist.
- Dumb into springform pan and press crumb mixture onto bottom and up sides of pan.
- Bake 8-10 minutes or until edges are lightly golden and bottom is set.
- Let cool on wire rack, wrap outside of pan with heavy duty aluminum foil.
- Lower oven to 325F
- For The Filling
- In a large bowl beat cream cheese on medium/high speed until fluffy.
- Gradually add sugar and beat until smooth, scraping down the sides of bowl as you do.
- Lower speed to medium and add sour cream, pumpkin, vanilla and pumpkin pie spice.
- Beat in eggs, one at a time until just incorporated.
- Set springform pan in large roasting pan in center of oven.
- Pour cream cheese mixture over crust.
- Fill roasting pan with enough hot water to reach halfway up sides of springform pan.
- Bake for 65-75 minutes, or until center is almost set but still slightly jiggly ( my cousin calls this a firm jiggle).
- Turn off oven and let cool in roasting pan for 15-20 minutes.
- Remove roasting pan from oven, do this carefully so as not to splash water.
- Remove foil, leave cheesecake in the oven and close door to continue cooling process.
- Once warm/room temp, remove from oven and cool on wire rack.
- When cool put in fridge.
- Cool in fridge for 8 hours or overnight.
- Remove sides of pan and garnish with pecans (shown) or pecan brittle.
- Enjoy!!!
- Pecan Brittle Optional Topping
- Line baking sheet with wax paper.
- In heavy duty saucepan bring sugar and water to a boil over medium/high heat, stirring to dissolve sugar.
- Boil 5-7 minutes or until syrup is slightly amber.
- Working quickly, remove from heat and stir in pecans to coat.
- Immediately pour onto baking sheet, spreading with spatula.
- Cool 20 minutes, remove wax paper and break brittle into small pieces.
