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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from Food to Crow about!, 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 cups graham cracker crumbs
2 Tbsp sugar
1/3 cup chopped pecans
1/3 cup melted butter

Filling:
4-8 oz. packages cream cheese, softened
1 1/4 cup sugar
3 Tbsp maple syrup
1 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg
4 eggs, room temp.
1/4 cup whipping cream
1 cup canned pumpkin

Topping:
2 cups sour cream
1/4 cup sugar
1 Tbsp maple syrup

Garnish: 15-20 whole pecans
Directions:
Directions:
Crust: Preheat oven to 425*. Combine crust ingredients and press in an even layer on bottom only of a 9 inch springform pan with 4-inch sides. Bake 7 minutes. Remove pan from oven and reduce oven temperature to 325*.

Filling: Beat cream cheese with electric mixer until smooth. Gradually add sugar, beating until light and fluffy. Add maple syrup, ginger, cinnamon, and nutmeg. Blend well. Add eggs one at a time, beating thoroughly after each addition. Add cream and pumpkin and mix well.

Pour filling mixture into prepared crust. Bake for 45 minutes. Turn off over. Do not open oven door during baking time or for 1 hour after over is turned off. Remove cake.

Topping: Preheat oven to 425*. Blend sour cream, maple syrup and sugar. Spread over cake. Bake for 10 minutes. Allow to cool at room temperature. Cover and refrigerate overnight.

Garnish: Arrange whole pecans around perimeter of cake.
Number Of Servings:
Number Of Servings:
14-16
Personal Notes:
Personal Notes:
Place a pan of water below cheesecake cooking to prevent cracking.

 

 

 

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