Candied Pumpkin-Topped Cheesecake
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Candied Pumpkin-Topped Cheesecake
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
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In a separate bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth. Add eggs, one at a time, mixing well after each addition.
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Pour half of the cream cheese mixture over the crust in the springform pan.
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In a small bowl, mix together canned pumpkin and pumpkin pie spice. Spread the pumpkin mixture over the cream cheese layer.
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Pour the remaining cream cheese mixture over the pumpkin layer.
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In a small bowl, combine brown sugar and chopped pecans. Sprinkle the mixture over the top of the cheesecake.
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Bake for 55-60 minutes or until the center is set.
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Turn off the oven and leave the cheesecake inside for 1 hour.
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Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 2 hours or overnight.
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Serve chilled with whipped cream on top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 45g15%
- Sugars 35g
- Protein 7g15%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
