Pumpkin Pecan Cheesecake

Name: Pumpkin Pecan Cheesecake
Prep time: 1 h
Cook time: 2 h 15 min
Total time: 3 h 15 min
Yield: 1 cheesecake
Ingredients: 15 whole graham crackers, broken into pieces; 1/3 cup sugar; 1/4 teaspoon salt; 6 tablespoons unsalted butter, melted and cooled; 3 eight-ounce packages cream cheese, at room temperature; 1 cup Libby's canned pumpkin; 3 tablespoons all-purpose flour; 1/2 cup chopped toasted pecans; 1 cup sugar; 1/2 teaspoon salt; 4 large eggs, at room temperature; 1 teaspoon vanilla extract; 2 cups sour cream; 1/3 cup sugar; 1 teaspoon vanilla extract; 2 tablespoons Libby's canned pumpkin; chopped toasted pecans (to garnish)

Submitted by TARGETreg Recipes

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photo by TARGETreg Recipes

Ready In:: 3hrs 15mins
Ingredients:: 17
Yields:: 1 cheesecake

ingredients

For the crust
15 whole graham crackers, broken into pieces
¹⁄₃ cup sugar
¹⁄₄ teaspoon salt
6 tablespoons unsalted butter, melted and cooled
For the cheesecake
3 eight-ounce packages cream cheese, at room temperature
1 cup Libby's canned pumpkin
3 tablespoons all-purpose flour
¹⁄₂ cup chopped toasted pecans
1 cup sugar
¹⁄₂ teaspoon salt
4 large eggs, at room temperature
1 teaspoon vanilla extract
For the topping
2 cups sour cream
¹⁄₃ cup sugar
1 teaspoon vanilla extract
2 tablespoons Libby's canned pumpkin
chopped toasted pecans (to garnish)

directions

To prepare the crust, preheat the oven to 375°F and butter a 10-inch spring-form pan.
Combine the graham crackers, sugar and salt in the bowl of a food processor. Process until the mixture is finely ground. Add the melted butter and pulse several times to combine. Press the mixture over the bottom and about one inch up the sides of the pan. Bake until firm and lightly browned around the edges, about 15 minutes. Cool on wire rack and reduce the oven temperature to 325°F
For the filling, combine the cream cheese, Libby’s pumpkin, flour, pecans, sugar and salt in the bowl of a standing electric mixer fitted with the paddle attachment. Mix well and add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Prepare a water bath by bringing a large pot of water to a boil. Completely wrap the bottom of the spring-form pan in heavy-duty foil. Pour the filling over the crust in the pan and place in the center of a large roasting pan. Carefully pour enough of the boiling water into the roasting pan to come halfway up the sides of the spring-form pan. Bake until set and firm in the center, about 1 hour and 50 minutes.
To make the topping, mix the sour cream, sugar and vanilla in a small bowl. Remove the cheesecake from the water bath and increase the oven temperature to 400°F Spread the topping evening over the surface of the cheesecake. Use a small spoon to drop small amounts of the Libby’s canned pumpkin haphazardly over the top. Make small decorative swirls with the tip of a knife. Sprinkle over chopped pecans. Return to the oven and bake until the topping is set, about 10 minutes. Remove from the water bath and cool for 30 minutes. Cover and refrigerate for at least 12 hours before serving.