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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from Bridenbaugh Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust
1 1/2 c gingersnap cookie crumbs
3/4 chopped pecans
6 T melted butter

Filling
3 8oz cream cheese, room temp
1 c sugar
1 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg (fresh)
1 1/4 c pumpkin
5 large eggs
1 1/2 c heavy cream

Caramel Sauce
1/4 c butter
1/2 c brown sugar
1/4 c cream
1/2 tsp vanilla

Whipping cream
1 c heavy cream
sugar, vanilla
Directions:
Directions:
Crust
Butter 10 inch spring form pan. Mix all ingredients, press into pan, refrigerate 30 minutes.

Filling
Beat cream cheese until smooth, add sugar and spices, and beat until smooth. Add pumpkin and mix until blended. Sir in eggs one at a time. Stir in cream. Pour batter into crust and place into roasting pan with hot water 1/2 up pan. Bake at 350º for 50 minutes. Cool 45 minutes, then refrigerate for 4 hours.

Sauce
Put all ingredients, but vanilla, in pan and boil over medium heat for 4 minutes. remove from heat, let cool for a couple of minutes, then stir in vanilla.

Whip Cream
Whip until stiff peaks for add sugar and vanilla to taste.

To serve, but slices of cake and add sauce to either bottom of dish or on top and put dollop of cream on top.

 

 

 

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