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I think it’s obvious… I like cheesecake.  I talk about it all the time…  I mean,  I posted a recipe for Sinful or Guilt-free Cheesecake, and, also made cheesecake in a jar? Yeah, you can say I’ve got it bad…

Well it’s that time of year, again… so here is another goodie for ya, Pumpkin-Pecan Cheesecake. I think the name says it all.


This is basically, the same recipe I used for the Sinful Cheesecake, minus a couple of ingredients, and adding the pumpkin and spices. I got the idea for the topping from Mrs Happy Homemaker.

Pumpkin-Pecan Cheesecake  from Lady With the Red Rocker

For crust:
1¾ cups nilla wafer cookies
6 Tablespoon unsalted butter
3 Tablespoon packed brown sugar
Pinch salt

For filling:
3- 8oz pk cream cheese
1-1/3 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
3 eggs

For topping:
1 cup packed brown sugar
1/3 cup butter
1/3 cup heavy whipping cream
1-1/3 cup pecans

Pre-heat oven to 325°.

For crust: Blend together ingredients for crust until crumbly. Press into bottom of 9″ spring-form pan. Bake for 8 minutes at 325°. (For a softer crust, do not pre-bake.)

For filling: Cream together, cream cheese and sugar until smooth, scraping bowl a few times. Stir in pumpkin, spices, and vanilla. Beat in eggs one at a time, scraping bowl after each egg. Pour batter into prepared crust in spring-form pan. Bake for 50 to 60 minutes at 325°, until set in center. After the cheesecake is done baking, leave cheesecake in the oven for about 1 hour with door slightly open. Prepare topping.

For topping: In a sauce pan combine brown sugar and butter, stir over low-medium heat until bubbly. Stir in whipping cream and nuts. Pour hot topping over cheesecake and chill for 4 to 8 hours, or overnight, before removing the spring-form ring. Store in refrigerator.

To print this recipe click Pumpkin Pecan Cheesecake.

Look at all that caramelly goodness on top!


Have a great Thanksgiving, every-peeps!

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