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Recipe Yields: 1 Cheesecake
GINGERSNAP PECAN CRUST
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GINGER SNAPS - crushed |
2 cups |
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LIGHT BROWN SUGAR |
1/3 cup |
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PECANS - chopped & toasted |
3/4 cup |
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BUTTER - melted |
3 Tbsp. |
1. In a medium bowl, blend together the crushed ginger
snaps, light brown sugar, toasted pecans, and melted butter.
Picture 1
2. Using a 9" Springform pan, press the crust mixture evenly
on the bottom and up the sides. Freeze until ready to use. Picture 2
PUMPKIN CHEESECAKE
FILLING
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CREAM CHEESE - room temp. |
24 ounces |
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SUGAR |
1 1/4 cup |
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SALT |
1/4 tsp. |
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GROUND CINNAMON |
1 tsp. |
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GROUND ALLSPICE |
1/2 tsp. |
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GROUND NUTMEG |
1/4 tsp. |
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PUMPKIN PUREE |
15 ounces |
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SOUR CREAM |
4 ounces |
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EGGS |
5 |
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VANILLA EXTRACT |
2 tsp. |
1. Mix cream cheese until smooth.
2. In a separate bowl mix together sugar, salt, cinnamon,
allspice and nutmeg. Mix this into the cream cheese.
3. Add pumpkin puree and sour cream, mix until combined.
4. Whisk together eggs and vanilla extract, then add.
Mixing until combined. Picture 3
5. Pour filling into the crust-lined springform pan. Set the
pan onto a wide sheet of aluminum foil - wrap the foil up the
sides of the pan to create a water tight barrier. Prepare a large
baking pan by placing a towel at the bottom, set the springform
pan on top. Place in the oven and pour in boiling water,
making sure it comes halfway up the sides of the springform pan.
Picture 4
6. Bake at 325F degrees in this waterbath for 60 minutes.
Turn-off the oven and slightly crack the oven door. Allow the
cheesecake to cool in the oven for 30 minutes. Remove and allow
to cool on a rack for 30 minutes. Picture
5
7. Cover and refrigerate for 6 hours to overnight.
Picture 6 |
