Pumpkin Cheesecake Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1/2 cup pecans
2 tbsp sugar
1 c. gingersnap crumbs (about 20 cookies)
5 tbsp. unsalted butter, melted
1 lb cream cheese, at room temperature
2/3 cup packaged brown sugar
1/2 cup sour cream at room temperature
1 cup canned solid back pumpkin
3 eggs, at room temperature
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
pecans for garnish
|
|
Directions: |
Directions:Preheat oven to 325º. Place the 1/2 cup pecans and the sugar in a food processor and proces suntil finely chopped. Pour into a large bowl, add the gingersnap crumbs and mix. Pour in the butter and stir well to combine. Turnmixtue into a 10-inch pie dish and press evenly against the bottom and sides of the dish to form a crust. Bake 10 minutes. Set aside and tool. (leave oven on)
In a large bowl, beat the cream cheese and brown sugar until soft and well blended. Stir in the sour cream and pumpkin. Gradually beat in the eggs one at a time and add the spices.
Place the pie dish on a baking sheet and pour in the filling. Bake in the middle of the oven for 45 minutes or until the filling is set. Let cool on a rack. Arrange the pecan halves around the edge of the pie. |
|
Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: This was a recipe from the annual church bazzar called, Christmas Tree Lane. It was dated from the 1970's.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Pumpkin Cheesecake is from