PUMPKIN PECAN CHEESECAKE
OPTIONAL: Make the Praline Topping for cheesecake about 24 hours after it cools. I have posted the recipe for "Praline Topping" on Just A Pinch This is 1 of my late wife's recipes. She was a member on Just A Pinch.com http://www.justapinch.com/me/mbf Brenda Kay Friley...May 27, 1965 - September 19, 2012 We was married on...
Provided by Rev BJ Friley
Categories Cakes
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325 degrees F - Stir together the first 4 ingredients in a bowl until well blended. Press the mixture on the bottom and 1 1/2-inches up the sides of a 9-inch spring form pan. Bake this for 8 - 10 minutes or until lightly brown.
- 2. Beat cream cheese and next 2 ingredients at medium speed with a mixer until blended and smooth. Add eggs; 1 at a time beating well after each addition. Add pumpkin and lemon juice; beating until well blended. Pour batter into prepared crust.
- 3. Bake at 325 degrees F for 1 hour and 10 minutes. After this time - turn oven off, and let cheesecake stand with door closed for 15 minutes. Remove cheesecake from oven and gently run a knife around outer edges of cheesecake to loosen from the sides of the pan.
- 4. Cool completely for about 1 hour then cover and chill for 8 - 24 hours.
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