| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 cup graham cracker crumbs
- 3/4 cup chopped pecans
- 2 cups sugar
- 1/2 teaspoon kosher salt
- 1/2 stick (4 tablespoons) unsalted butter, melted
- 8 ounces cream cheese, at room temperature
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- One 15-ounce can pure pumpkin
- 1 tablespoon pumpkin pie spice
- Whipped cream for serving, if desired
Instructions
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Combine the graham cracker crumbs, pecans, 1/2 cup of the sugar, the salt and butter in a food processor and pulse in short bursts until well combined.
- Scoop the graham cracker mixture into a 10-inch tart pan with a removable bottom. Press the mixture into an even layer, covering the bottom and sides of the pan.
- Place the pan on a baking sheet and bake until set, about 15 minutes. Set aside on a rack to cool.
- Lower the oven temperature to 325 degrees F. Combine the remaining 1 1/2 cups sugar, cream cheese and vanilla extract in a bowl. Beat with an electric mixer until light and fluffy, about 3 minutes.
- Add the eggs to the mixture one at a time, making sure to completely incorporate each egg before adding the next. Add the pumpkin and pumpkin pie spice and beat until smooth.
- Transfer the pumpkin mixture to the cooled crust, place on a baking sheet and bake in the oven until firm in the center, about 50 minutes. Remove and cool on a rack. Refrigerate until completely chilled before serving, about 2 hours. Serve with whipped cream, if desired.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 288 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 31 g |
| Protein | 4 g |
| Cholesterol | 68 mg |
| Sodium | 171 mg |
Reviews
The cheescake itself is great. It feels much lighter than other ones I’ve had. We did NOT like the pecans in the crust. Definitely not doing that again…probably will make the filling tho
I make this every year and everyone loves it.
Substituted coconut sugar. Added walnuts to top. Had enough filling left over to fill 6 premade graham cracker tart shells.
Awsome ! my 12 yr. old son lives cheesecake & pumpkin pie.