1 c. Graham Crackers 1 c. Pecans 4 Pkg. Cream Cheese (8 oz. each) 3 Eggs 2 T + 1¼ c Sugar 1 (15 oz.) can Pumpkin 5 T Melted Butter 1 tsp. Pumpkin Pie Spice 1 T Vanilla Whipped Cream, optional Preheat Oven to 350 degrees Combine graham crackers, pecans & 2 T sugar […]
1 c. Graham Crackers
1 c. Pecans
4 Pkg. Cream Cheese (8 oz. each)
3 Eggs
2 T + 1¼ c Sugar
1 (15 oz.) can Pumpkin
5 T Melted Butter
1 tsp. Pumpkin Pie Spice
1 T Vanilla
Whipped Cream, optional
Preheat Oven to 350 degrees
Combine graham crackers, pecans & 2 T sugar in a food processor.
Pulse till ground fine.
Add butter and pulse to blend.
Press into the bottom & sides of a 9” spring form pan.
Bake for 10 minutes.
Blend cream cheese & add remaining 1¼ c. sugar.
Add eggs, pumpkin, cinnamon, ginger & vanilla & blend well.
Pour into pan.
Bake an additional 1¾ hours or until center is solid.
Allow to cool to room temperature then chill completely before removing from the pan.
Decorate with whipped cream if desired.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.