Recipes
PUMPKIN CHEESECAKE WITH PECAN GINGERSNAP CRUST
Pumpkin Cheesecake with Pecan Gingersnap Crust
I made this for thanksgiving this year and it is delicious and easy to make.
CATEGORIES
INGREDIENTS
- Cooking Time: 60
- Servings: 8-12
- Preparation Time: 330
- Crust
- 1 ½ cups gingersnap cookie crumbs
- ½ cup crushed pecans
- ¼ cup brown sugar
- 5 Tbsp butter, melted
- Filling
- 4 packages cream cheese, softened
- 1 ½ cups sugar
- 1 ½ cups pumpkin puree
- 2 Tbsp bourbon
- 2 tsp vanilla
- 1 tsp cinnamon
- ½ tsp ginger
- 1/8 tsp clove
- 1/8 tsp nutmeg
- 4 large eggs
- 3 Tbsp flour
DIRECTIONS
Preheat oven to 350 F.
Press crumb mixture into bottom of pan.
Bake about 10 minutes to set.
Reduce oven to 325 F.
Make filling:
Beat cream cheese and sugar.
Add pumpkin, spices, bourbon, and vailla.
Mix in eggs one at a time.
Mix in flour.
Pour filling into 10 inch spring form pan.
Double wrap outside of pan with foil and place on a cookie sheet.
Cook about 1 hour.
Let stand.
Once cool, refrigerate at least 4 hours to set.
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