Pecan Crusted Pumpkin Cheesecake

Sorry to be so late on posting, but this week was hectic.  With the fall weather coming in slowly but surely, it was time to go to Epcot's Food and Wine Festival this weekend and, boy, was it a good time.  I tried some amazing food that will definitely be inspiring my blog in the near future. Also, today is my best friend's birthday (Happy Birthday, Jackie!!).  So between those two things, baking wasn't looking too promising for this week.  But, I made a promise to post every week so, I found time.

This week was simple.  Pumpkin Cheesecake.  Yes, we are still in the pumpkin theme, so if pumpkin really isn't your thing, you'll have to wait until October is over.  I have declared October to be national pumpkin month on my blog.  You heard it here first:) 

So anyways, back to the Pumpkin Cheesecake.  I decided to take an old classic and really spice it up, literally.  This cheesecake has the same spices as a pumpkin pie and has a pecan graham cracker crust.  It's not too rich and not too sweet.  Just the perfect balance.  Try it for yourself! Let me know what you think...

Pecan Crusted Pumpkin Cheesecake

For the crust:
1 cup of graham cracker crumbs
3/4 cup of pecan chips
3 tablespoons of brown sugar
1 teaspoon of cinnamon
5 tablespoons of butter

For the filling:
3 (8 ounce) blocks of cream cheese, softened
1 (15 ounce) can of pumpkin
3/4 cup of white sugar
1/2 cup of brown sugar
3 eggs
1/4 cup of sour cream
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of cloves
2 tablespoons of flour
1 teaspoon of vanilla

Preheat oven to 350 degrees.

In a medium bowl, combine the graham cracker crumbs, pecans, brown sugar, cinnamon, and melted butter.  Once all combined nicely, press into a 9inch springform pan to form the crust.  Set aside.

In a large bowl, beat the cream cheese and pumpkin until smooth.  Add the sugars, eggs, sour cream, and spices until blended.  Add the flour and vanilla and blend until just combined.

Pour the filling over the prepared crust and bake for 50 minutes to one hour.  Remove from the oven and let cool.  Put into the refrigerator until set.


**Tip: If you are allergic to pecans or do not enjoy them, just add 3/4 cup of graham cracker crumbs to the 1 cup of graham cracker crumbs and you will then create a graham cracker crust instead of one using pecans, you may just need to add a tablespoon or two more butter depending on the consistency:)

Recipe adapted from Paula Deen's Pumpkin Cheesecake