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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 1216 |
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great traditional cheese cake Ingredients:
crust |
2 c crushed graham crackers |
1 c chopped finley pecans |
1/2 c sugar |
1/2 tsp gound cinnamon |
1/2 tsp ground ginger |
1/4 tsp ground nutmeg |
1/2 c melted butter |
filling |
3 8oz pks. cream cheese, softened |
1 1/4 c firmly packed light brown sugar |
6 eggs |
1 lb smashed pumpkin |
1 tsp orange extract |
1 tsp rum extract |
1 tsp ground ginger |
1 tsp ground cinnamon |
1/4 tsp grounf nutmeg |
topping |
11/2 c sour cream |
1/3 c firmly packed light brown sugar |
1 tsp rum extract |
1/8 tsp ground nutmeg |
1/3 c coarlsy chopped pecans |
Directions:
1. preheat oven to 350
2. 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.
3. 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.
4. Bake for 50 - 60 min.
5. Cool on rack for 20 min. Increase oven temperature to 450.
6. Meanwhile
7. prepare topping: Stir together sour cream, brown sugar, rum extract, and nutmeg in small bowl until blended.
8. pour on top of cooled cheesecake. sprinkle with pecans.
9. 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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