Pumpkin Cheesecake Deluxe |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 12 |
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âI developed this recipe out of my love for cheesecake and my family's love for pumpkin pie. I made it for Thanksgiving and every morsel was devoured. My family wished I had made two!â âAndrea Quiroz, Chicago, Illinois Ingredients:
3/4 cup chopped pecans, toasted |
32 gingersnap cookies, coarsely crushed |
3 tablespoons brown sugar |
6 tablespoons butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1 cup packed brown sugar |
1-1/2 cups canned pumpkin |
1/2 cup heavy whipping cream |
1/4 cup maple syrup |
3 teaspoons vanilla extract |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
4 eggs, lightly beaten |
sweetened whipped cream, optional |
pecan brittle, optional |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan. Place pecans in a food processor; cover and process until ground. Add the gingersnaps, brown sugar and butter; cover and pulse until blended. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.
2. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, cream, syrup, vanilla and spices. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
3. Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan.
4. Garnish with whipped cream and pecan brittle if desired. Yield: 12 servings.
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