The Great Pumpkin Cheesecake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This creamy cheesecake was a contest winner by a lady in Lethbridge Alberta. Cooling time is not included in the prep/cook time. Ingredients:
1 1/2 cups graham wafer crumbs |
1/4 cup butter, softened |
2 tablespoons packed brown sugar |
4 eggs |
1 cup packed brown sugar |
1 lb cream cheese |
1 can pumpkin |
2 teaspoons cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1/2 teaspoon grated nutmeg |
1 cup whipping cream |
2 tablespoons icing sugar |
1 tablespoon brandy |
toasted slivered almonds (optional) |
Directions:
1. Combine crust ingredients in food processor, pat into a 9 inch springform pan& refrigerate.
2. Blend eggs with sugar in food processor until dissolved.
3. Add remaining ingredients& blend until smooth.
4. Pour over prepared crust.
5. Bake in preheated 350F oven until firm to the touch around the edge but still slightly jiggly in the center- about 45 minutes.
6. Let cool& refrigerate for at least 8 hours& up to 24 hours.
7. Just before serving, whip cream; beat in sugar& brandy.
8. Spread over filling& sprinkle with almonds.
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