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Categories:
cookie crumbs unsalted butter sugar filling cream cheese sugar pumpkin eggs vanilla ground cinnamon ground nutmeg ground allspice halves
Viewed: 28 - Published at: 7 years agoIngredients
- CRUST
- 1 1/2 cups gingersnap cookie crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- FILLING
- 3 8-ounce packages cream cheese,
- room temperature
- 1 cup sugar
- 1 cup canned pure pumpkin
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- Pecan halves
Method
- FOR CRUST: Preheat oven to 350°E Wrap
- outside of 9-inch-diameter springform
- pan with foil. Mix crumbs, butter, and
- sugar in bowl. Press mixture onto bottom
- and 2 inches up sides of pan. Bake crust
- until slightly darkened, about 5 minutes.
- Set aside. Maintain oven temperature.
- FOR FILLING: Blend cream cheese
- and sugar in processor until smooth. Add
- pumpkin, eggs, vanilla, and spices.
- Process until smooth, scraping down
- sides of bowl. Transfer filling to crust.
- Bake cheesecake until center is set
- and edges begin to crack, about 1 hour 5
- minutes. Cool in pan on rack Chill uncov-
- ered until cold, at least 6 hours. (Can be
- made I day ahead. Cover; keep chilled.)
- Cut around pan sides; remove sides.
- Arrange pecans decoratively on cake.
