Pumpkin Cheesecake

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....

View full recipe at RecipeTips.com

Comments

Variations on Pumpkin Cheesecake

  • Pumpkin Cheesecake
    • Filling:
    • 1 (15-ounce) can pumpkin
    • 2 teaspoons vanilla extract
    • 4 large eggs
    • 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
    • +12 other ingredients
  • Pumpkin Cheesecake
    • 1 tablespoon powdered sugar
    • 1 cup whipping cream
    • 1 1/4 cups gingersnap crumbs (25 to 30 cookies)
    • 1 tablespoon vanilla extract
    • +6 other ingredients
  • Pumpkin Cheesecake
    • 1/4 teaspoon ground allspice
    • clove(s) 1/4 teaspoon ground
    • Vegetable oil
    • 1 1/2 pounds cream cheese
    • 6 ounces broken gingersnaps
    • 1 cup heavy cream
    • +6 other ingredients
  • Pumpkin Cheesecake
    • 2 eggs
    • 2 (8-ounce) packages cream cheese, softened
    • 1 egg
    • 1/4 teaspoon ground nutmeg
    • 1 1/4 cups all-purpose flour
    • Toasted pecans
    • +6 other ingredients


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