Ryan's Pecan Pumpkin Cheesecake |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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I was looking through a few cheesecake recipes and decided to make up my own recipe. Was very good and creamy. Ingredients:
2 cups cinnamon graham crackers |
1/2 cup butter |
3 tablespoons sugar (domino splenda mix for crust) |
5 (8 ounce) packages light cream cheese or 5 (8 ounce) packages fat free cream cheese |
1 1/2 cups sugar (domino splenda) |
2 teaspoons pure vanilla extract |
1 (12 ounce) can libby's canned pumpkin |
4 eggs |
1/2 cup sugar (domino splenda) |
8 ounces light sour cream or 8 ounces fat free sour cream |
1/2 cup chopped pecans |
Directions:
1. Use 9x13 pan mix butter, graham crackers, and sugar and make your pie crust. Once done put crust into oven at 325°F for 10 minutes to harden up.
2. Mix cream cheese, pumpkin, vanilla, eggs in a large bowl and dump into pan.
3. Preheat oven to 325°F and bake from 40 minutes to 1 hour.
4. Cool completely. Leave in fridge for 4hrs.
5. Combine sugar, sour cream, and pecans. Place on top of cheesecake and place in fridge before serving.
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