Monday, December 8, 2008

Pumpkin Cheesecake

Pumpkin Cheesecake
Serves 10-12.


3/4 cup chocolate wafer crumbs
1/3 cup pecans, finely chopped
3 tablespoon butter
1.5 cups canned pumpkin
3 eggs, room temperature
1/2 cups brown sugar, firm packed
1.5 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
3 packages (8 ounce) cream cheese - softened
1/2 cup Sugar
1 Tablespoon Cornstarch

  1. Heat oven to 350F.
  2. Combine first three ingredients and press onto bottom of a 9-inch springform pan.
  3. Bake 10 minutes.

  1. Whisk together pumpkin, eggs, brown sugar and spices.
  2. Using electric mixer, beat cream cheese, sugar and cornstarch.
  3. Blend in pumpkin mixture.
  4. Pour over crust.
  5. Bake 50-55 minutes, or until center is just set.
  6. Remove from oven and run knife around rim of pan.
  7. Cool thoroughly at room temperature. Refrigerate overnight.

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