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Seasonal pumpkin pie meets creamy cheesecake. With a candied pecan crust and topped with freshly whipped cream. These are insane!
Preheat oven to 325 F. Lightly grease a 9×13 glass baking dish and set aside.
In a food processor, process the pecans and graham crackers until you reach a fine crumb consistency. Place the mixture in a medium sized bowl. Add the sugar and pour the melted butter over it. Mix until all the crumbs are moistened. Press the mixture down into the glass baking dish and bake for 10 minutes. Then remove it from the oven and let it cool.
Meanwhile in a large bowl, use a mixer and beat together the cream cheese and sugars until combined. Beat in the pumpkin, pumpkin spice, salt and vanilla until combined. Beat in the eggs one at a time until smooth.
Pour the batter over the cooled crust and bake for 50-55 minutes. Then remove it from the oven and let it cool to room temperature for 30 minutes. Then place it in the refrigerator for at least three hours.
Cut into squares, top with whipped cream and garnish with toasted pecans. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!