Pumpkin Pecan Cheesecake Recipe

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0 votes | 931 views
Servings: 8


Cost per serving $1.63 view details


  1. To make crust: Combine pecans, graham cracker crumbs, sugar and melted butter. Press onto bottom of 9 inch spring form pan. Bake at 325 degrees for 10 min. Let cold.
  2. To make pumpkin mix: Soften gelatin in water; stir over low heat till dissolved. Combine cream cheese and sugar; mix at medium speed till well blended. Add in cinnamon, nutmeg, allspice and pumpkin; mix at medium speed till blended. Gradually add in gelatin to cream cheese mix and mix till blended.
  3. Refrigeratecream cheese mix till slightly thickened, about 20 min. Mix in whipped cream; pour over crust. Refrigeratetill hard.
  4. Decorating suggestions: For "spider web," use cake-decorating piping gel to draw concentric circles on surface of cheesecake. Take paring knife and draw lines from center of cake outward, as if drawing spokes of a wheel. The gel will drag slightly, creating an illusion of movement.
  5. For "spiders": Using pecan halves as spider bodies, attach small pcs of black or possibly red licorice as legs. Place on top of cheesecake.
  6. Makes 8servings.
  7. * For individual cheesecakes
  8. Prepare crust and pumpkin mixtures as above.
  9. Crust: Place 12 cupcake liners into muffin tin. Distribute crumb mix proportionately among the 12 liners. Press mix firmly onto bottom of each cupcake liner. Bake at 325 degrees for 10 min. Let cold.
  10. Pumpkin mix: Spoon batter into cupcake liners and chill till hard.
  11. Decorating suggestions: Make "tombstones" with chocolate cookies, pipe on names and press vertically into cheesecakes.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 229g
Recipe makes 8 servings
Calories 735  
Calories from Fat 492 67%
Total Fat 55.61g 70%
Saturated Fat 30.46g 122%
Trans Fat 0.0g  
Cholesterol 164mg 55%
Sodium 413mg 17%
Potassium 276mg 8%
Total Carbs 56.01g 15%
Dietary Fiber 1.5g 5%
Sugars 39.98g 27%
Protein 7.09g 11%
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