Pumpkin Cheesecake
From busmamawilliams 17 years ago
- 50 minutes to make
- Serves 8
This is the recipe that came with the Maple Bourbon Sauce I posted yesterday. Since I got a request to post this; here it is. It's a very yummy cheesecake, too.
Ingredients
- 1 and 1/2 cups ginger-snap crumbs ( these hard cookies are very hard to turn into crumbs. I finally put them in blender & pulverized them. You'll have to keep stopping blender & scraping & turning crumbs so they don't all wedge into bottom of blender) shopping list
- 3/4 cup finely-chopped pecans shopping list
- 6 Tablesps. butter; melted shopping list
- 1/2 pound creamcheese; at room temperature shopping list
- 1/2 cup sugar shopping list
- 1/2 cup brown sugar; lightly packed shopping list
- 1 teasp. cinnamon powder shopping list
- 3/4 teasp. ginger powder shopping list
- 1/2 teasp. clove powder shopping list
- 1/2 teasp. grated nutmeg shopping list
- 1 cup unsweetened pumpkin puree ( not pumpkin pie filling ) shopping list
- 5 large eggs shopping list
- 1/2 cup heavy cream shopping list
How to make it
- 1) Crust: Lightly butter a 10 by 12 inch round cake pan. Combine gingersnap crumbs,nuts & melted butter in a bowl & mix well. Press mixture firmly onto bottom & sides of cake pan & refrigerate at least 30 minutes. Preheat oven to 350 degrees F.
- 2) Filling: In large bowl beat creamcheese until smooth. Add sugars & all the spices & beat until light in texture ( about 3 to 4 minutes ). Add pumpkin puree & mix just until blended. Stir in eggs, one at a time, scraping sides of bowl after each addition. Stir in cream. Pour batter into prepared crumb crust & put cake pan into a roasting pan. Add enough hot water to roasting pan so that it comes half-way up sides of cake pan. Place carefully in center of oven. Bake until cheesecake is firm to the touch & slightly puffed ( about 50 minutes ).Remove cake from oven & let cool on wire rack. Once cooled, cover cake with a dinnerplate & refrigerate for at least 4 hours. When completely chilled, lower cake pan into a hot-water bath until not quite up to top of cake pan.Let sit for 2 to 3 minutes to loosen crust. Remove from hot water & thoroughly dry sides & bottom of cake pan. Invert a large, flat plate onto top of cake pan & tap cake once on counter, then remove cake from pan onto plate. Now, place a second plate on bottom of cake & turn it right-side-up. Cut with a warm knife & serve with Maple Bourbon Sauce.
The Rating
Reviewed by 3 people-
thanks so much for this one Claudine!
magali777
in Mexico loved it
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Great idea for a crust! Hint, Put the snaps in a gallon zip lock and use a rolling pin to crush or, if you have some frustrations to get out, use the meat tenderizer! LOL
tazoncaffeine
in Manchester loved it
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