Creamy Pumpkin Pecan Cheesecake

This is a very old cheesecake recipe and it seems like there are a lot of ingredients, but it is worth the effort.

Cathy

Ingredients

Serves: 16 

  • 3/4 cup sweet biscuit crumbs
  • 1/2 cup ground pecans
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 65g butter, melted
  • 3/4 cup (150g) white sugar
  • 3/4 cup tinned pumpkin
  • 3 egg yolks
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 680g cream cheese
  • 3/8 cup (75g) white sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons thickened cream
  • 1 tablespoon cornflour
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon lemon essence

Directions

Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

  1. Preheat oven to 180 degrees C.
  2. Combine the crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar and the melted butter or margarine and mix well. Firmly press mixture into one 23cm springform pan.
  3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground nutmeg, ground ginger and salt in a medium bowl. Mix well and set aside.
  4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 3/8 cup (75g) white sugar and mix well. Add the whole egg, remaining egg yolk and the cream, beating well. Add cornflour and vanilla and lemon essences, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
  5. Bake for 50 to 55 minutes. Do not overbake. Centre may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

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