Pumpkin-Pecan Cheesecake – a delicious recipe with graham crackers, gingersnaps, pecans, flour, powdered sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For crust, combine crushed graham crackers, crushed gingersnaps, the 2 tablespoons pecans, flour, powdered sugar and melted butter or margarine in a medium bowl. Press evenly onto the bottom of a 9-inch spring-form pan. Set aside. Beat cream cheese and granulated sugar in a large mixing bowl with an electric mixer on medium speed until fluffy. Add the 3 eggs all at once, beating on low speed just until combined. Place 1 cup of cream cheese mixture in a medium bowl. Add pumpkin, the 1 egg, milk, cinnamon, ginger and nutmeg. Beat on low speed just until combined. Pour pumpkin mixture into prepared spring-form pan. Top with cream cheese mixture. With a knife or thin metal spatula, gently swirl through the layers to marble.
852
kcal
Calories
53
g
Fat
76
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: 1/2 c. finely crushed graham crackers, 1/4 c. finely crushed gingersnaps, 2 Tbsp. finely chopped pecans, 1 Tbsp. all-purpose flour, and more.
Yes, Pumpkin-Pecan Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
