Ingredients

How to make it

  • In a large mixing bowl cream, cream cheese & sugar together, mixing thoroughly until smooth.
  • Add pumpkin, cinnamon, nutmeg, clove, ginger and vanilla. Mixing and scrapping the sides of the bowl thoroughly until all is combined and smooth.
  • Pour 1/2 of pumpkin mixture into pie crust, top with 1/2 cup of pecans, sprinkling evenly. Take 2nd 1/2 of pumpkin mixture and spread over pecans. Sprinkle remaining pecans on top of mixture.
  • Cover with lid and refridgerate for 4 hours. Top each slice with whipped cream as a garnish.

Reviews & Comments 6

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  • bakermanrooster 5 years ago
    Melissa:
    This one is a keeper. Cheesecake without the springform pan awesome
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  • barneswifemn 5 years ago
    Ilove cheesecake and I love pumpkin. Good combo. Thans for the recipe.
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  • mis7up 5 years ago
    Your very welcome Debbie please enjoy.
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    " It was excellent "
    debbie919 ate it and said...
    Sometimes the unexpected happenings turn out to be the best! Great recipe, thanks so much, Melissa...=)
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  • mis7up 5 years ago
    Your welcome. It's funny how you start making what you think your going to make and it wines something else. At least I didn't have to throw it all out as a waste. Melissa
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    " It was excellent "
    momo_55grandma ate it and said...
    just call it pumpkin cheese cake no one will ever know.LOl wonderful recipe gotta love it. thanks
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