Pumpkin Cheesecake with Pecan Crust

I love pumpkin pie, so part of me feels a little guilty for deserting the traditional pumpkin pie on Thanksgiving and trying something new.  However, this was definitely worth the switch.  This is a night-before kind of recipe, as cheesecake needs a lot of time in the fridge to settle.
You can find the original recipe on the Joy of Baking website.

 

 


Crust

Ingredients
2 1/2 cups pecans
1/3 cup xylitol
3 tbsp melted butter
1/2 tsp cinnamon
2 tsp flax powder

Directions

1. Pulse the pecans (I used my Magic Bullet and it worked really well for this)
2. Add all ingredients together, mixing until it has a pasty consistency and is well moistened
3. Refrigerate for half an hour
4. Bake at 350 degrees F for 15 minutes in a greased spring-form pan
*keep an eye on the crust while it’s baking, as the nuts can burn all of a sudden!

Cheesecake

Ingredients

2/3 cup xylitol
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2-8 ounce packages full fat cream cheese, room temperature
3 large eggs, room temperature
1 teaspoon pure vanilla extract (I was out of vanilla, so I substituted rum)
1 cup canned pumpkin puree

Directions

1. Preheat your oven at 350 degrees F
2. Combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt
3. Beat the cream cheese until smooth
4. Gradually add the sugar mixture and beat until creamy and smooth
5. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.
6. Beat in the vanilla extract and pumpkin puree
7. Pour the filling over the crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air.
8. Bake for 30 minutes
9. Reduce the oven temp to 325 degrees F and bake for another 10-20 minutes until the edges are puffy but the center is still jiggly when you move the pan around.
10. Run a sharp knife around the edges of the cake, cover in aluminum foil and let it cool completely.
11. Refrigerate for at least 8 hours, or overnight.  (The less you refrigerate, the more like pudding your cake will be)

Serve with a sprinkling of cinnamon and pecans

Serves 10-12 people

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