Pumpkin Cheesecake Deluxe Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients: 3/4 cup chopped pecans, toasted 32 gingersnap cookies, coarsely crushed 3 tablespoons brown sugar 6 tablespoons butter, melted
FILLING: 3 packages (8 ounces each) cream cheese, softened 1 cup packed brown sugar 1-1/2 cups canned pumpkin 1/2 cup heavy whipping cream 1/4 cup maple syrup 3 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 4 eggs, lightly beaten Sweetened whipped cream, optional Pecan brittle, optional
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Directions: |
Directions:Place a greased 9-in. springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan. Place pecans in a food processor; cover and process until ground. Add the gingersnaps, brown sugar and butter; cover and pulse until blended. Press onto the bottom and 2 in. up the sides of prepared pan; set aside. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, cream, syrup, vanilla and spices. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Garnish with whipped cream and pecan brittle if desired |
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Number Of
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Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:35 minutes, Bake 1 hour plus chilling |
Personal
Notes: |
Personal
Notes: I developed this recipe out of my love for cheesecake and my family's love for pumpkin pie. I made it for Thanksgiving and every morsel was devoured.
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