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Ingredients
- 1 1/2 Cups graham cracker crumbs
- 1/4 cup pecans, ground
- 1/2 tsp cinnamon, ground
- 1/2 cup unsalted butter
- 3/8 oz cream cheese
- 1 1/2 cup sugar, granulated
- 2 tsp cornstarch
- 1 tsp vanilla
- 2 each eggs
- 2 each egg yolks
- 1/4 cup heavy cream
- 1/14 oz pumpkin pulp
- garnish- caramel sauce
- garnish- whipped cream
Directions
- Preheat oven to 375 degrees F. Meanwhile, get started on your crust.
- In a bowl combine the cracker crumbs, nuts, and cinnamon. Then stir in the butter.
- Press crust mixture into the bottom and about 2 inches up the sides of a sheet pan.
- Now, make the filling. In a mixing bowl combine cream cheese, sugar, cornstarch, and vanilla. Beat until fluffy.
- Add eggs and yolks all at once, beating on low speed just until combined.
- Fold in the cream and the pumpkin pulp. It will appear broken but it will bake beautifully.
- Pour into crust lined pans. Bake for 35 to 40 minutes or until the center appears nearly set when shaken.
- Cool for 15 minutes. Loosen sides of the pan, and cool for 30 minutes.
- Chill for 4 hours before serving. Decorate with sugared pumpkin seeds and serve with caramel sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 647 | |
| Calories from Fat 237 | 37% |
| Total Fat 26.91g | 34% |
| Saturated Fat 12.74g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 420mg | 18% |
| Potassium 149mg | 4% |
| Total Carbs 96.82g | 26% |
| Dietary Fiber 2.4g | 8% |
| Sugars 63.94g | 43% |
| Protein 6.58g | 11% |
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