Ingredients: |
Ingredients: 2 cups crushed windmill cookies* (about 12 cookies)
1/2 cup butter or margarine,melted
4 packages (8 ounces each) cream cheese,softened
1-1/4 cups sugar
1 cup canned pumpkin
1/4 cup whipping cream
3 tablespoons all-purpose flour
1/2 teaspoon each ground nutmeg,ginger,cinnamon and cloves
1/4 teaspoon salt
1/4 teaspoon vanilla extract
4 eggs
2 egg yolks
Topping:
1/2 cup sugar
1 cup pecan halves
2 cups whipping cream
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
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Directions: |
Directions:Combin,e cookie crumbs and butter; press into greased 13-inch x 9-inch x 2-inch. baking dish. Bake, at 325* for 8-10 minutes or until set. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt and vanilla.
And the eggs and yolks; beat on low speed just until combined. Pour over prepared crust.
Bake at 325* for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled.
Sprinkle sugar into a large nonstick skillet. Without stirring. Heat over medium-low until sugar is melted. Stir in pecans. Transfer to a piece of greased foil; cool. Break pecans into pieces.
In a small mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; until stiff peaks form. Spread over chilled cheesecake. Cut into bars. Refrigerate leftovers.º |
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