Pumpkin Cheesecake Deluxe Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cup chopped pecans, toasted
32 gingersnap cookies, coarsely crushed
3 T brown sugar
6 T butter, melted
Filling:
3 pks [8 oz each] cream cheese, softened
1 cup packed brown sugar
1½ cups canned pumpkin
1/2 cup heavy whipping cream
1/4 cup maple syrup
3 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
4 eggs,lightly beaten
Sweetened whipped cream, optional
Pecan brittle, optional
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Directions: |
Directions:Place a greased 9 inch 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 gingersnaps, brown sugar and butter, cover and pulse until blended.
Press onto the bottom and 2 inches 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 best on low speed just until combined.
Pour into crust.
Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 325º for 60 to 70 minutes or until center is just set and top appears dull.
Remove pan from water bath.
Cool on wire rack for 10 minutes.
Carefull run a knife around edge of pan to loosen; cool 1 hour longer.
Chill overnoght.
Remove sides of pan.
Garnish with whipped cream and pecan brittle, if desired. |
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Number Of
Servings: |
Number Of
Servings:12 -15 Servings |
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