Printable Recipe

CRUST:
3 cups finely chopped pecans
1/4 cup sugar
1/4 cup melted butter

CHEESECAKE LAYER:
3 eggs
1/2 cup sugar
1 cup sour cream
2 (8 oz) packages cream cheese, softened
1 teaspoon vanilla

PUMPKIN LAYER
1 (16 oz) can pumpkin (plain pumpkin, not pumpkin pie filling mix)
1 cup evaporated milk
2/3 cup sugar
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves

Preheat oven to 350ºF.

To prepare crust combine pecans, sugar and butter in a medium bowl.
Mix until well combined.
Press mixture onto the bottom of a greased 9"X13" baking pan.
Bake for 15 minutes. 

Meanwhile prepare cheesecake layer and pumpkin layer.
Combine ingredients for cheesecake layer in a small bowl.
With an electric hand mixer beat until well combined. Set aside.

Combine ingredients for pumpkin layer in a separate bowl.
Mix until well combined. Set aside.

Allow pecan crust to cool for 10 minutes after removing from oven then
spread cheesecake layer over crust.  Return to oven and bake 15-20 minutes
or until cheesecake layer starts to set. 

Remove from oven and pour pumpkin layer over cheesecake layer.
Return to oven and bake another 30-40 minutes until pumpkin layer is set.
Chill before serving.

This recipe linked to

Life As Mom

Gooseberry Patch

Comments

Add New Search

Write comment
Name:
Email:	do not notifynotify
Website:
Title:
UBBCode:	-color-aquablackbluefuchsiagraygreenlimemaroonnavyolivepurpleredsilvertealwhiteyellow -size-tinysmallmediumlargehuge

Powered by !JoomlaComment 3.26

3.26 Copyright (C) 2008 Compojoom.com / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."