HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Christmas Christmas Pumpkin Pecan Cheesecake Supreme Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/4 cup chopped pecans, toasted and cooled 6 tbsp. melted butter Filling: 24 ounces cream cheese, softened 3/4 cup sugar 3/4 cup brown sugar 5 large eggs 2 cups canned pumpkin puree 1 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/4 cup heavy or whipping cream Topping: 2 cups sour cream 1 tbsp. sugar 1 tsp. vanilla extract 1/2 cup pecan halves, lightly toasted Directions For Crust: Combine graham crumbs, sugar and pecans in a food processor. Blend until pecans are finely ground. Add melted butter and blend until evenly moistened. Press the crust mixture into the bottom and 1 inch up sides of a 9 inch springform pan. Freeze crust while preparing filling. For Filling: Preheat oven to 325 degrees. Beat the cream cheese in a large bowl until creamy. Gradually add sugar and brown sugar and beat until light and fluffy. Add the eggs one at a time, beating after each addition. Add the pumpkin puree, cinnamon, nutmeg and cream. Beat until well combined. Pour the filling over the prepared crust. Bake cheesecake about 90 minutes until set. Transfer the cheesecake to the refrigerator and let cool 1 hour. For Topping: Stir together sour cream, sugar and vanilla in a medium bowl. Spread the sour cream mixture evenly over the top of the cheesecake. Bake 8 to 10 minutes until topping is just set. Transfer the cheesecake to the refrigerator and cool overnight. Carefully remove the springform pan sides. Transfer the cheesecake to a serving plate and decorate the top with the pecan halves before serving. Serves 8 to 12. Related Recipes •   Christmas Spiced Tea •   Easy Holiday Pumpkin Pecan Layer Pie •   Pumpkin Cheesecake Supreme •   Christmas Ornament Brownies •   Pumpkin Pecan Pie •   Christmas Eggnog Cheesecake •   Christmas Turtles •   Halloween Party Chocolate Pumpkin Swirl Cheesecake Squares •   Candy: M&M Christmas Ornaments •   Quick Pumpkin Ice Cream •   Thanksgiving Marbled Pumpkin Cheesecake •   Halloween Pumpkin Cheesecake Cutout Bars •   Cheesecake Factory Pumpkin Cheesecake •   Praline Pumpkin Dessert •   Thanksgiving Caramel Pecan Cheesecake •   Easy Pumpkin Dessert •   Christmas Cheer •   Sparkling Christmas Punch •   Spiced Pumpkin Pecan Cake •   Christmas Pudding View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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