Description
A creamy no-bake pumpkin cheesecake perfect for the fall. Sugared pecans add a special touch to an easy dessert!
Ingredients
- FOR THE SUGARED PECANS:
- 4 Tablespoons Sugar
- 1 cup Pecan Pieces
- FOR THE CRUST:
- 8 Graham Crackers, Finely Crushed
- 4 Tablespoons Butter, Melted
- 2 Tablespoons Sugar
- FOR THE CHEESECAKE FILLING:
- ½ cups Sugar
- 16 ounces, weight Cream Cheese, Softened
- 1 cup Canned Pumpkin
- 4 ounces, weight Cool Whip , Thawed
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Ground Cloves
- ¼ teaspoons Ground Ginger
Preparation
For the sugared pecans :
Heat a small skillet over medium low heat. Add sugar and cook, stirring occasionally, until melted. Add pecans and stir to coat. Cook one minute, stirring often, until pecans are toasted and fragrant.
Let cool. Once cool, you can break them up if they have stuck together.
For the crust:
Mix cracker crumbs with butter and sugar in medium bowl. Press onto the bottom and up sides of a 9-inch pie plate. Refrigerate while you prepare filling.
For the cheesecake filling:
In a large bowl, beat cream cheese with sugar. Stir in pumpkin, Cool Whip, and spices. Pour filling into the crust and spread evenly.
Refrigerate 4 hours or until firm. Serve with sugared pecans.
