• 2 cups of toasted chopped or divided into 2 pecans
  • 2 tablespoons of sugar (brown sugar)
  • 3 tablespoons of softened butter

For Filling

  • 3 packages about 8 cubes of cheese of cream
  • 1 cup of brown packed divided sugar
  • ¾ cup of sour cream
  • 2 teaspoons of extract of vanilla
  • 3 slightly beaten big eggs
  • 1 cup of pumpkin, canned
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of ground ginger
  • ¼ teaspoon of ground cloves
  • ¼ teaspoon of ground nutmeg

This dish is a complete pleasure to taste as is really easy to make and tastes very good. Loved by all generations of the house and can be made in bulk also easily this very innovative version and a good change from a normal cheesecake.


  1. Pre-set the oven to almost 325 degree Celsius so that it saves your time later and enhances the taste of the dish. Grease a 9-in. springform dish on a twofold thickness of hard-core foil (around 18 in. square). Wrap foil safely around the container.
  2. In a Processor, jar put pecans and dark colored sugar and beat until fine pieces structure. Include margarine heartbeat to consolidate. Press onto the base of arranged skillet. In a container on a preparing sheet. Heat until it appears light dark in color, for about 15-20 minutes. And cool it on a rack of wire.
  3. In an extensive bowl, beat cream cheddar and ¾ glass dark colored sugar until smooth. Beat in acrid cream and vanilla. Include eggs; beat on very low pace just until blended.

  1. In another bowl, blend pumpkin, flavors and staying dark colored sugar. Blend in 1-1½ measures of the cream cheddar blend.
  2. To prepare the layers, pour 1-1½ containers plain cream cheddar blend over outside layer. Tenderly spread 1-1/3 mugs pumpkin blend over best. Rehash the same layers. Slice through layers with a blade to twirl. Spot springform skillet in a substantial preparing container includes 1 in. of high temp water to the bigger container.
  3. Heat until focus is simply set and best seems dull, for 70-80 minutes. Expel springform dish from water shower. Cool the obtained cheesecake on a rack of wire for around 10 minutes. Extricate sides from skillet with a blade; expel foil. Cool again for 1 hour longer. Refrigerate medium-term. Expel edge from the dish.


  • To toast nuts, prepare in a shallow container in a 350° broiler for 5-10 minutes or cook in a skillet over low warmth until daintily sautéed, mixing every so often.
  • Give the cake enough rest after preparing so that it tastes good.


  • Don’t over pre-set the over this will make the cake’s bottom hard.
  • Make sure you remove the cake from the oven safely as it will be too hot, dot remove it with bare hands, wear gloves.