Pumpkin Cheesecake With Caramelized Pecan Topping

Oxmoor House
Perfect for an intimate get-together, this dessert serves up to 8 people.
Makes 8 servings


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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


Prep: 15 Minutes
Cook: 51 Minutes
Other: 8 Hours, 10 Minutes

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 3 minutes or until mixture begins to bubble. Let stand 10 minutes before serving. Store in refrigerator.

Tip: Use a straight-sided glass to press crumb mixture onto bottom and up sides of springform pan.

Created date

November 2004