Pumpkin Pecan Cheesecake
1 1/2 cup finely chopped pecans
2 tbsp sugar
2 tbsp butter, melted
Cream Cheese Filling:
1 package cream cheese (8oz) softened
1/4 cup sugar
1/2 tsp vanilla
1 egg, lightly beaten
Pumpkin filling:
2 eggs
1/4 cus canned pumpkin
1 cup evaporated milk
1/2 cup sugar
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
dash of salt
Garnish:
1/2 cup chopped pecans
In a small bowl, combine the pecans, sugar and butter. Press into the bottom of pan and up the side. 9 inch pan spring form pan. Place pan on a baking sheet. Bake at 400F for 10 minutes.
In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg and beat on low speed just until combined. Spread on crust. In another mixing bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt and pour over the cream cheese lyaer.
Reduce heat to 350F and bake for 55-60 minutes or until a knife inserted into pumpkin layer comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to losen, cool 1 hour longer. Sprinkle with pecans. Chill overnight and remove sides of pan before cutting.
