Tuesday, October 13, 2015

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

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:
Mix well to combine with a blending fork.

In a small bowl:
Egg Yolks
Whisk well.
Add to the saucepan.

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

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 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.

Peace in the Kitchen.

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