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Pumpkin Pecan Cheesecake

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Submitted by: elkaynca

 

A creamy pumpkin cheesecake with a crunchy ginger snap crust and a sour cream and pecan topping.
 

Ingredients

  • Crust:
  • 1 1/2 cups crushed ginger snaps
  • 4 tablespoons light butter, melted
  • 1/4 cup finely chopped pecans
  • Cheesecake:
  • 2 8 ounce packages Neufchatel cheese
  • 2 cups light brown sugar
  • 2 eggs
  • 1 15 ounce can pumpkin
  • 1 teaspoon maple extract
  • 1/3 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Topping:
  • 1 1/2 cups sour cream
  • 3 tablespoons sugar
  • 2 cups chopped pecans

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Method

Crust: Mix ingredients together and press into bottom of pan sprayed with nonstick spray or in a nonstick 9 inch springform pan. Cheesecake: Combine cheese and light brown sugar. Add eggs, pumpkin and maple extract, then blend with a whisk. Add flour and spices, then stir with a whisk until well mixed. Bake at 375 degrees for 35-40 minutes or until set. Cool to room temperature and chill in refrigerator. Remove springform pan when ready to serve. Topping: Blend sour cream and sugar. Serve with a spoonful of sour cream mixture topped with chopped pecans.

 

Notes:

 

Number of Servings: 8-10

 

Submitted by: elkaynca ()

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