Warning, warning!! This recipe is not healthy!
There, can’t say you haven’t been warned. 🙂 But seriously, this pumpkin cheesecake is pretty much the most amazing thing ever. I found this one on myrecipes.com about two years or so ago. Usually I reserve this cheesecake for fall, often around Thanksgiving, but I’m going to a party and was tasked with a dessert and had everything on hand to make this. And really, is there ever a NOT good time to eat cheesecake? No, I didn’t think so.
So without further ado, here it is:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 tablespoons butter, softened
- 1/3 cup firmly packed light brown sugar
- 1/3 cup chopped pecans
- Stir together first 3 ingredients. Press crumb mixture into bottom and up sides of an 8-inch springform pan.
- Bake crust at 325° for 8 minutes. Cool on a wire rack.
- Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Stir in cinnamon, nutmeg, and cloves. Pour mixture into prepared crust.
- Bake at 325° for 40 minutes or until almost set. Remove cheesecake from oven; gently run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours.
- Stir together 3 tablespoons butter, brown sugar, and pecans; spoon over top of cheesecake.
- Broil 3 inches from heat for 2-3 minutes or until mixture begins to bubble. Watch it carefully! Let stand 10 minutes before serving. Store in refrigerator.
Categories: Recipes and Food