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Pumpkin Pecan Cheesecake & Some Old Favorites

We’ve been enjoying the beautiful fall colors – those gorgeous, intense reds, gold, maroons and everything in between. There for a while we were wondering if we’d have any fall color this year. But not to be disappointed – the leaves started turning last week. For sure that makes it seem like fall and with Thanksgiving right around the corner – there’s no doubt cool weather is here to stay.

Old Favorites

That also means its time to whip up some of my old favorite ‘nutty’ things to eat….

  • Pralines  – creamy brown sugar candy base loaded with pecan halves
  • Bourbon-pecan pie – traditional pecan pie with a hint of Jack Daniels
  • Baklava  – flaky Greek pastry filled with pecans soaked in lemon honey syrup
  • Rodeo nuts – variety of nuts coated in a sugary-cinnamon glaze

For some reason, I tend to think of these foods are season-specific – and don’t have them any other time of the year. That’s probably a good thing because I find each one just too tempting and if I had them available all year – that wouldn’t help my diet any.

Pumpkin Pecan Cheesecake

Have a new recipe I want to try next week. Sounds really delicious. It’s for a Pumpkin Pecan Cheesecake – found it on the Taste of Home website.

As cheesecakes go – this one doesn’t sound too difficult. (For some reason – I hate those where I have to use gelatin in the recipe.)

I’ve put the recipe below for those that might like to give it a try for their Thanksgiving dinner. After a quick review – looks like this recipe would convert to ‘no sugar added’ easily by using Splenda in place of the sugar – but I’m posting the recipe just like I found it.



  • 1-1/2 cup finely chopped pecans
  • 2 tablespoons sugar
  • 2 tablespoons butter (melted)

Cream Cheese Filling:

  • 1 package (8 oz.) cream cheese (softened)
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg (lightly beaten)


Pumpkin Filling:

  • 2 eggs
  • 1-1/4 cups canned pumpkin
  • 1 cup evaporated milk
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • 1/2 cup chopped pecans


1. In a small bowl, combine the pecans, sugar and butter. Press onto the bottom and 3/4 inch up the sides of a greased 9-inch spring-form pan. Place pan on a baking sheet. Bake at 400 degrees for 10 minutes.

2. In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg, beat on low speed just until combined. Spread over crust. In another bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg, and salt; pour over the cream cheese layer.

3. Reduce heat to 350 degrees. Bake for 55-60 minutes or until a knife inserted in the pumpkin layer comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Sprinkle with pecans. Chill overnight Remove sides of pan before cutting. Refrigerate leftovers.

Think I’ll serve mine with a bit of whipped cream just for fun.

PS – Don’t forget for those that want a ‘sugar-free’ cranberry sauce for the holidays – you can get my recipe here.

1 comment to Pumpkin Pecan Cheesecake & Some Old Favorites

  • emma watson

    Thanks for that, very interesting on the subject of Pumpkin Pecan Cheesecake | Joy of Country Living. I will do some more googleing for Pumpkin Pecan Cheesecake | Joy of Country Living