Ingredients
1-1/2 cups finely chopped pecans2 tablespoons sugar2 tablespoons butter, meltedCREAM CHEESE FILLING:1 package (8 ounces) cream cheese, softened1/4 cup sugar1/2 teaspoon vanilla extract1 large egg, room temperature, lightly beatenPUMPKIN FILLING:2 large eggs1-1/4 cups canned pumpkin1 cup evaporated milk1/2 cup sugar1 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground nutmegDash salt1/2 cup chopped pecans
Preparation
In a small bowl, combine the pecans, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10 minutes.
In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spread over crust. In another bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer.
Reduce heat to 350°. Bake for 55-60 minutes or until a knife inserted into pumpkin layer comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Sprinkle with pecans. Chill overnight. Remove side of pan before cutting. Refrigerate leftovers.
