Pumpkin Cheesecake!
- Ready In:
- 1hr 35mins
- Ingredients:
- 16
- Yields:
-
1 pie
- Serves:
- 8-10
ingredients
-
For the Crust
- 1 cup graham cracker crumbs
- 1⁄2 cup pecans, ground
- 2 tablespoons sugar
- 1⁄8 teaspoon ginger
- 1⁄4 cup butter, melted
-
For the Filling
- 3⁄4 cup brown sugar, firmly packed
- 8 ounces cream cheese
- 1 (16 ounce) can pumpkin pie filling
- 1⁄2 cup heavy cream
- 1⁄2 teaspoon ginger
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1 dash black pepper
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 3 large eggs
directions
- First start by preparing your crust: Preheat your oven to 350 degrees.
- Combine cracker crumbs,pecans,sugar and ginger.
- Add butter.
- Stir until well coated.
- Press,mixture evenly over bottom and sides of a 9" pie plate.
- Bake 8 to 10 minutes, and then cool on a wire rack.
- To prepare the filling, Combine brown sugar and cream cheese, beating until light and fluffy.
- Beat in the rest of the ingredients in order listed above,adding the eggs last, putting them in one at a time.
- Cover filling and refrigerate overnight.
- Bring to room temperature before filling pie shell.
- Pour into pie shell, and bake for 55 to 60 minutes and use toothpick test for exact timing.
- Cool on a wire rack.
- Top with whipped cream and pecan halves if you wish!
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Reviews
-
Yuuuummmmmm! Yum! I'll never make plain ole' pumpkin pie again! This is an incredibly creamy pumpkin pie cheesecake! I wasn't sure if the refrigeration overnight was mandatory...so I did. The crust with the ground pecans is wonderful! I substituted my own home-mixed brown sugar substitute* as I have to watch my sugar intake, but other than that I followed the recipe exactly as written. I used a mixer to beat the sugar/cream cheese mixture, but then mixed the remaining ingredients in with a wooden spoon.(Overmixing cheesecake can cause it to crack when baked) Thank you for this recipe...it's a keeper! *for brown sugar substitute I mixed 1 cup Splenda with 1 Tbls of molasses, stirring with a fork until well mixed and then further mixing with fingertips until it is of a brown sugar consistency. Then just measure and use as you would brown sugar.
RECIPE SUBMITTED BY
love4culinary
United States
Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D
I still eat a small amount of dairy, but not very much.
I have been missing around here for a while, and hope to poke my head in a bit more often from now on...
I hope you enjoy my recipes...