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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake, by , is from Jones - Armstrong Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
From the Recipe File of Norma Armstrong
Added: Sunday, September 23, 2007

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 325. 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.

 

 

 

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