Recipe of Pecan Crumble Topping For Cheesecake

Pumpkin Cheesecake With Pecan Crust

Remove cheesecake from refrigerator 15 minutes.

Recipe Summary Pumpkin Cheesecake With Pecan Crust

A combination of cheesecake and pumpkin pie. For lovers of both!

Ingredients | Pecan Crumble Topping For Cheesecake

2 cups all-purpose flour

1 cup butter, softened

1 cup chopped pecans (Optional)

2 (8 ounce) packages cream cheese, softened

5 cups frozen whipped topping, thawed

2 cups confectioners' sugar

2 teaspoons vanilla extract

2 (3.5 ounce) packages instant vanilla pudding mix

½ cup milk

3 cups pumpkin puree

4 teaspoons pumpkin pie spice

½ cup chopped pecans (Optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. Beat until thoroughly combined. Press mixture into a 9x13 inch baking dish.

Bake in preheated oven for 15 minutes. Set aside to cool.

In a medium mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth. Spread evenly over cooled crust.

In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. Stir until thoroughly combined. Spoon mixture over cream cheese layer. Top with remaining 1 cup of whipped topping. Sprinkle with 1/2 cup chopped pecans if desired. Chill at least 1 hour before serving.

Info | Pecan Crumble Topping For Cheesecake

Servings: 15 Yield: 15 servings

TAG : Pumpkin Cheesecake With Pecan Crust

Fruits and Vegetables, Vegetables, Squash,