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Categories:
graham cracker crumbs vanilla wafer crumbs walnuts ground butter cream cheese sugar flour cinnamon nutmeg Cloves [ground] allspice ground eggs pumpkin puree brown sugar heavy whipping cream pecans
Viewed: 33 - Published at: 5 years agoIngredients
- 3/4 cup graham cracker crumbs
- 3/4 cup vanilla wafer crumbs
- 1/2 cup walnuts ground
- 6 tablespoons butter melted
- 2 pounds cream cheese softened
- 1 1/2 cups sugar
- 13 cup flour, all-purpose
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves ground
- 1/4 teaspoon allspice ground
- 6 large eggs
- 1 1/2 cups pumpkin puree (canned)
- 13 cup brown sugar firmly packed
- 13 cup heavy whipping cream
- 1/2 cup pecans roasted, chopped
Method
- Prepare 9 inch springform pan (butter sides and bottom).
- Combine graham or vanill a wafer crumbs, walnuts, melted butter and press up sides and on bottom of pan .
- Chill.
- In large bowl, beat cream cheese until light.
- Gradually add sugar, flour and spices.
- Beat in eggs, 1 at a time, blending well.
- Add pumpkin puree an d blend well.
- Pour batter into chilled pan and bake in center of oven at 325F (160C) for 90 minutes.
- Turn off heat and let cake stand for 30 min.
- with door open.
- Cool on rack and then chill for 2 hours and top with praline.
