Return to Cakes

 

Pecan Crunch Pumpkin Cheesecake Pie

5 star rating
 

Add a Photo

Submitted by: bonita4u

 

This delicious and festive cheesecake is packed with pumpkin flavor and has the great crunch of sweetened pecans baked on top.
 

Ingredients

  • 1 8 oz pkg cream cheese, softened
  • 1/4 cup white sugar
  • 1/2 tsp vanilla
  • 1 egg, lightly beaten
  • 1/2 tsp finely shredded lemon peel
  • 1 pie crust for a 9-inch deep dish
  • 1 1/4 cups canned pumpkin
  • 1 cup half-and-half
  • 1/2 cup packed brown sugar
  • 2 eggs, lightly beaten
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3 tbsp packed brown sugar
  • 3 tbsp all-purpose flour
  • 2 tbsp butter, softened
  • 3/4 cup coarsely chopped pecans
  • Sweetened whipped cream

Save Recipe

Interact

 
Method

In a medium mixing bowl, beat cream cheese with electric mixer until smooth. Beat in sugar, vanilla and 1 egg until smooth. Stir in lemon peel. Cover and chill for 30 minutes. Arrange pie crust in 9-inch deep pie plate. Spoon cream cheese mixture into pie spreading evenly. In a medium mixing bowl, stir together pumpkin, half-and-half, 1/2 cup brown sugar, 2 eggs, pumpkin pie spice, and salt. Carefully pour over cream cheese mixture. Bake, loosely covered with foil, in a 350 degree oven for 30 minutes. Uncover, bake for 30-40 minutes more or until center is set. In a small bowl, combine 3 tbsp brown sugar, flour, and butter. Stir in pecans. Sprinkle this mixture over pie filling. Bake 10-15 minutes more or until topping starts to brown. Cool 1 hour on wire rack. Chill at least 2 hours before serving. Serve with sweetened whipped cream.

 

Notes:

 

Number of Servings: Servings: 8

 

Submitted by: bonita4u ()

Comment
 
 

Advertisement