Pumpkin Cheesecake

Photo by www.recipetips.com

Ingredients

½ cup(s) graham cracker crumbs
CRUST:
5 eggs
whipped topping for garnish
whole pecans for garnish
caramel sauce for garnish
4 tablespoon(s) bourbon
+ 13 more ingredients
- 2 teaspoon(s) vanilla extract
- 15 ounce(s) pumpkin, packed solid
- 1 ½ cup(s) sugar
- 2 pound(s) cream cheese
- 1 teaspoon(s) ground cinnamon
- 1 teaspoon(s) ground ginger
- 2 tablespoon(s) all purpose flour
- ¼ teaspoon(s) ground or freshly grated nutmeg
- FILLING:
- 4 tablespoon(s) butter, melted
- 2 tablespoon(s) sugar
- ½ cup(s) finely chopped pecans
- ¾ cup(s) crushed ginger snaps

Preheat oven to 325°F. Generously butter entire inside of springform pan. Allow cream cheese to soften and reach room temperature. Allow eggs to reach room temperature. CRUST: In a small bowl, combine graham cracker crumbs, crushed ginger snaps, finely chopped pecans, sugar and melted butter....

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Comments

Variations on Pumpkin Cheesecake

- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 3 tablespoons all-purpose flour
- 1/2 cup packed brown sugar
- +12 other ingredients
Pumpkin Cheesecake
- 1 tablespoon powdered sugar
- 1 cup whipping cream
- 2 (16.25-ounce) cans pumpkin pie mix
- 1 tablespoon vanilla extract
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- 5 large eggs
- 1 1/2 pounds cream cheese
- 6 ounces broken gingersnaps
- 1 cup heavy cream
- 1 1/4 cups granulated maple sugar
- 1/2 teaspoon salt
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Pumpkin Cheesecake
- 1 egg
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups all-purpose flour
- Toasted pecans
- 1 teaspoon ground cinnamon
- 2 cups cooked, mashed pumpkin
- 2 eggs
- +5 other ingredients