Pecan Pumpkin Cheesecake

This recipe is No Bake. It combines two great Fall flavors, Pecan Pie and Pumpkin Cheesecake.
It takes at least 3 1/2 hours to refrigerate (at two different times) so you can make it the day before serving and keep it refrigerated.

You'll need a 9" Springform Pan.
Spray in with Cooking Spray.

Pecan Pumpkin Cheesecake

Crust:
1 1/2 C finely crushed Graham Cracker Crumbs
1/3 C Granulated Sugar
6 TBS Butter, melted
1/2 tsp Cinnamon

Combine all ingredients in a bowl and mix well.
Press into the bottom of the pan.

Pecan Filling:
1 C Brown Sugar
1/4 C Cornstarch
1 1/4 C Water
2 Egg Yolks
A Pinch of Salt
1 1/2 TBS Butter, room temperature
1 tsp Vanilla
1 1/2 Pecan halves

In a saucepan:
Butter
Sugar
Mix well to combine with a blending fork.

In a small bowl:
Egg Yolks
Water
Salt
Whisk well.
Add to the saucepan.
Add:
Pecans
Cornstarch

Simmer on medium heat, stirring constantly until
it thickens.
Remove from heat.

Add:
Vanilla
Stir to combine well.
Pour into the pan.
Cover with plastic wrap.
Refrigerate for at least 30 minutes.

Cheesecake layer:
8 oz. Cream Cheese, room temperature
1 C Pure Pumpkin
1/2 C Granulated Sugar
8 oz. container of frozen Cool Whip, thawed.
1/2 tsp Pumpkin Pie Spice

In a large Mixing Bowl with an electric hand mixer:
Cream Cheese
Pumpkin
Sugar
Pumpkin Pie Spice
Beat for 3 - 5 minutes.
Fold in Cool Whip by hand.

Spread evenly over the Pecan Filling.
Cover with Plastic Wrap.
Refrigerate for at least 3 hours.

Enjoy!
Peace in the Kitchen.