pumpkin cheesecake
From 03bmer4me 16 years agoIngredients
- CRUST: shopping list
- 2 C crushed graham crackers shopping list
- 1 C chopped finley pecans shopping list
- 1/2 C sugar shopping list
- 1/2 tsp gound cinnamon shopping list
- 1/2 tsp ground ginger shopping list
- 1/4 tsp ground nutmeg shopping list
- 1/2 C melted butter shopping list
- FILLING: shopping list
- 3 8oz pks. cream cheese, softened shopping list
- 1 1/4 C firmly packed light brown sugar shopping list
- 6 eggs shopping list
- 1 lb smashed pumpkin shopping list
- 1 tsp orange extract shopping list
- 1 tsp rum extract shopping list
- 1 tsp ground ginger shopping list
- 1 tsp ground cinnamon shopping list
- 1/4 tsp grounf nutmeg shopping list
- TOPPING: shopping list
- 11/2 C sour cream shopping list
- 1/3 C firmly packed light brown sugar shopping list
- 1 tsp rum extract shopping list
- 1/8 tsp ground nutmeg shopping list
- 1/3 C coarlsy chopped pecans shopping list
How to make it
- preheat oven to 350
- Prepare crust: combine crumbs, pecans, sugar, cinnamon,ginger, nutmeg,and melted butter. Spoon into 10in. springform pan. Pat firmly accross bottom and half way up sides of pan. place on cookie sheet.
- Perpare filling: Beat cream cheese and sugar in large bowl until smooth. Beat in eggs, pumpkin , orange and rum extracts,cinnamon,ginger, and nutmeg untill smooth. pour into pan.
- Bake for 50 - 60 min.
- Cool on rack for 20 min. Increase oven temperature to 450.
- Meanwhile
- prepare topping: Stir together sour cream, brown sugar, rum extract, and nutmeg in small bowl until blended.
- pour on top of cooled cheesecake. sprinkle with pecans.
- Bake in 450 oven for 10 minutes. Cool on rack at room temp. refrigerate for at least 8 hours. served chilled.
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