Pumpkin Cheese Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust: Filling:
1 cup pecans, crushed 2 (15 oz) cans pumpkin puree
1/2 cup all purpose flour 3 Tbls flour
1/2 cup brown sugar 1 tsp cinnamon
1/2 cup graham cracker crumbs 1/2 tsp ground ginger
2 Tbls unsalted butter, softened 1/4 tsp nutmeg, allspice, salt
1 egg yolk 2 Tbls vanilla
2 Tbls Bourbon or Whiskey
5 large eggs
4 (8 oz) cream cheese, softened
2 cups packed brown sugar
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Directions: |
Directions:Make crust in food processor press on the bottom and side of springform pan
Take pumpkin puree and squeeze out all liquid with paper towel or thin dish towel
Measure out 2 cups ( exactly 2 cups)
Make the pumpkin base in a bowl and mix with wooden spoon- flour, spices, pumpkin, vanilla, and whiskey.
In a mixer mix cream cheese, brown sugar and eggs one at a time. Then add pumpkin base until fully incorporated
Take 3 -4 layers of heavy duty foil and cover outside/bottom of the springform pan
Place in a large roasting pan
Bring a kettle of water to a boil and pour in the pan--be sure water can't get in the cheese cake about half way up the pan
Cook for 1 1/2 hours at 325
Open oven door and turn oven off and let stand in oven for another hour |
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Personal
Notes: |
Personal
Notes: To make sure it doesn't stick as you unlock the pan. Take a butter knife around the pan and warm pan with a hair dryer before you unlock the springform and life off the sides.
Serve the caramel sauce, candied pecans and whipped cream
This is Geoffs favorite and is great for Thanksgiving
I make it the day before and refrigerate overnight
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