Pumpkin Cheesecake Recipe
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Category: |
Category: |
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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
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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. |
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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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