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“You're sure to draw compliments with this delectable homemade dessert, You can prepare it the day before by topping a from-scratch pecan crust with luscious layers of cream cheese and spiced pumpkin.”
READY IN:
2hrs 55mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine the pecans, sugar and butter. Press onto the bottom and 3/4 inches up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10 minutes.
  2. In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spread over crust. In another mixing bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer.
  3. Reduce heat to 350°. Bake for 55-60 minutes or until a knife inserted into pumpkin layer comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Sprinkle with pecans. Chill overnight. Remove sides of pan before cutting. Refrigerate leftovers.

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