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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I think this is a great way to use up left over cans of pumpkin or even left over pumpkin....Hope you all enjoy..... nother bettr than some spicy cheeks....hahahahaha Ingredients:
3/4 cup graham cracker crumbs, or 3/4 cup vanilla wafer crumbs |
1/2 cup walnuts, ground (i like pecans cause i have a tree so i have lots of them..haha) |
6 tablespoons melted butter |
2 pounds cream cheese, softened |
1 1/2 cups sugar |
1/3 cup flour |
2 teaspoons cinnamon |
1 teaspoon nutmeg |
1/2 teaspoon ground cloves |
1/4 teaspoon ground allspice |
6 large eggs |
1 1/2 cups pumpkin puree, (14 1/2 oz.).(if you use fresh pumpkin you will have to season it with the pumpkin pie spice) |
whipped cream |
Directions:
1. Prepare 9 springform pan (butter sides and bottom). Combine graham or vanilla 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 and blend well. Pour batter into chilled pan and bake in center of oven at 325 F 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 for about 2 hours. Serve with whipped cream.
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