Brooke's Layered Pumpkin-Pecan Cheesecake
Recipe by Brooke Elizabeth from allrecipes.com
Snack,Dessert 1 Hr. 15 Mins.
Ingredients
12
12 servings
- •Crust:
- •½ (14.4 ounce) package graham crackers
- •1 tablespoon unsalted butter, melted
- •3 (8 ounce) packages cream cheese, at room temperature
- •½ cup white sugar
- •2 large eggs
- •1 teaspoon vanilla extract
- •8 ounces pumpkin puree
- •1 teaspoon pumpkin pie spice
- •¼ teaspoon ground cinnamon
- •1 large egg
- •½ cup light brown sugar
- •2 tablespoons unsalted butter, melted
- •1 tablespoon white sugar
- •1 teaspoon milk
- •⅔ cup chopped pecans
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Place graham crackers for crust in a zip-top bag and mash until crumbled. Mix with melted butter and press into the bottom of a springform pan.
- Combine cream cheese, sugar, eggs, and vanilla for filling in a large bowl; beat with an electric mixer until smooth and creamy. Spread about 1 cup filling on the bottom of the crust.
- Add pumpkin puree, pumpkin pie spice, and cinnamon to the remaining filling. Beat until thoroughly mixed. Pour into the pie crust.
- Bake in the preheated oven for 35 minutes.
- While the pie is baking, beat egg for topping until foamy. Mix in brown sugar, melted butter, white sugar, and milk. Add nuts.
- Remove pie from the oven and pour topping over. Return to the oven and bake until topping is golden brown, 10 to 15 minutes longer.
Nutritional Facts
Per 12 servings
- Calories: 432
- Carbohydrate: 36g
- Fat: 30g
- Fiber: 2g
- Protein: 8g
- Sugar: 25g
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