3 pkg (8 oz. each) cream cheese, at room temperature
1 1/2 cups sugar
2 Tbsp cornstarch
1 tsp vanilla extract
1/8 tsp ground nutmeg
2 large eggs
2 large egg yolks
1 can (15 oz.) solid pack pumpkin puree
1/4 cup heavy cream
Whipped cream and sugar glazed pecans (optional)
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Let's Make It
Preheat oven to 350 degrees F. Combine the cracker crumbs, pecans, brown sugar and 1/2 tsp. of the cinnamon in a medium bowl. Mix in the melted butter. Press the mixture firmly and evenly into the bottom and about 1" up the sides of an ungreased 9" springform pan.
Beat the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 tsp. cinnamon, and the nutmeg in the bowl of an electric mixer on low speed until smooth and fluffy, scrapping down the sides of the bowl as needed. Add the eggs and yolks and beat just until blended. Mix in the pumpkin and heavy cream. Spread the batter in the pan, and place on a baking sheet.
Bake until center is nearly set 60 to 70 minutes. Cool on wire rack for 15 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.