"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

VERMONT PUMPKIN PECAN CHEESECAKE Recipe

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This recipe for VERMONT PUMPKIN PECAN CHEESECAKE, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
BSF Headquarters
Added: Thursday, February 3, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 1/2 c. gingersnap cookie crumbs
1/4 c. sugar
6 T. butter, melted

Filling:
3 8 oz. pkgs. cream cheese, softened
5 eggs
3/4 c. sugar
3/4 can of pumpkin
3/4 c. brown sugar, firmly packed
1 1/2 t. pumpkin pie spice
1/4 c. heavy cream

Topping:
6 T. butter, softened
1 c. brown sugar
1 c. chopped pecans

Directions:
Directions:
Crust: Blend crumbs, sugar and butter in a bowl. Press firmly over the bottom and up the sides of a a lightly buttered 9" springform pan. Chill.

Filling: Beat cream cheese in a large bowl with electric mixer at medium speed until smooth. Add sugars gradually, beating until well mixed. Beat in eggs one at a time until mixture is light and fluffy. Beat in pumpkin, pumpkin pie spice and heavy cream at low speed. Pour into prepared pan and bake at 325 degrees for 1 hour 35 minutes. Remove from oven and sprinkle with pecan topping.

Topping: Combine butter with brown sugar. Mix well until crumbly. Blend in pecans. Bake an additional 10 minutes. Cool and refrigerate several hours or overnight

 

 

 

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