For Thanksgiving, I made a delicious Pumpkin Pecan Cheesecake.
Since it was so fabulous, I just had to share the recipe.
Spiced wafers, butter, white sugar, brown sugar, canned pumpkin, eggs, cinnamon, nutmeg, pumpkin pie spice, cream cheese, whipping cream, vanilla, cornstarch, caramel topping, and pecans.
Start by crushing 25 spiced wafers and 1/4 cup pecans in a food processor. I like Swetzel's, but any type will work. Mix them with 1/4 cup melted butter, 2 heaping tablespoons white sugar, and 2 heaping tablespoons brown sugar. Press onto the bottom of a springform cheesecake pan. Preheat your oven to 350 degrees.
Next, stir together 3/4 cup white sugar, 3/4 cup canned pumpkin, 3 egg yolks, 1 1/2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon nutmeg.
Compost those egg shells!
In a separate bowl, beat together 3 (8 ounce) blocks of cream cheese. I use one light, and two regular. Mix until smooth and fluffy. Add 3/4 cup white sugar, 1 egg, 1 egg yolk, and 2 tablespoons whipping cream. Continue to beat - the mixture will become fluffier. Add 1 tablespoon cornstarch and 1/2 teaspoon vanilla extract (and beat just until mixed).
Mix the pumpkin mixture with the cream cheese. Beat until smooth.
Pour into prepared springform pan. Bake for 50-55 minutes.
The middle may still jiggle a bit, but a toothpick should come out clean. Allow to cool and refrigerate until ready to serve.
Beat two cups of whipping cream with 3 tablespoons white sugar on high speed until whipped cream is formed. Spread whipped cream on top of cheesecake. Top with stripes of caramel topping and 1/2 cup chopped pecans. Serve immediately and enjoy!