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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 30 |
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Wow!! These sound amazing!! This needs to chill for a few hours, not included in prep or cooking time. Ingredients:
2 cups crushed windmill cookies (about 12 cookies) |
1/2 cup butter, melted |
4 (8 ounce) packages cream cheese, softened |
1 1/4 cups sugar |
1 cup canned pumpkin |
1/4 cup whipping cream |
3 tablespoons flour |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/4 teaspoon salt |
1/4 teaspoon vanilla extract |
4 eggs |
2 egg yolks |
1/2 cup sugar |
1 cup pecan halves |
2 cups whipping cream |
1/2 cup confectioners' sugar |
1/4 teaspoon vanilla extract |
Directions:
1. Combine cookie crumbs and butter; press into a greased 13 x 9 x 2 inch baking dish. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack.
2. In large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt and vanilla.
3. Add the eggs and yolks; beat on low speed just until combined. Pour over prepared crust. Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled.
4. Sprinkle sugar into a large nonstick skillet. Without stirring, heat over medium-low until sugar is melted. Stir in pecans. Transfer to a piece of greased foil; cool. Break pecans into pieces.
5. In a small mixing bowl, beat cream until it begins to thicken. Add confectioners sugar and vanilla; beat until stiff peaks form. Spread over chilled cheesecake. Sprinkle with sugared pecans. Cut into bars. Refrigerate leftovers.
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