Pumpkin Pie Cheesecake
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
- Preparation time: 30 minutes
- Total time : 45 minutes
A holiday winner even with those who (gasp!) don't like pumpkin pie! Serve at room temperature with some fresh whipped cream.
Ingredients
- 2 cups crushed gingersnap cookies 2 cups crushed gingersnap cookies
- 1/4 cup finely chopped toasted pecans 1/4 cup finely chopped toasted pecans
- 1/4 cup butter , melted1/4 cup butter, melted
- 3 pkg 250 g brick cream cheese , softened3 pkg 250 g brick cream cheese, softened
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 1 tsp vanilla extract 1 tsp vanilla extract
- 3 eggs 3 eggs
- 1-1/4 cup canned pumpkin purée 1-1/4 cup canned pumpkin purée
- 1 tsp ground cinnamon 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger 1/2 tsp ground ginger
- 1 pinch ground cloves 1 pinch ground cloves
- 1/4 tsp ground allspice 1/4 tsp ground allspice
Preparation
Heat oven to 350°F. Mix cookie crumbs, nuts and butter; press the mixture onto the bottom of a 9-inch springform pan. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, one at a time, beating after each just until blended. Stir pumpkin and spices into the batter. Be careful not to overbeat the batter - too much air incorporated into the cream cheese and eggs will cause the cheesecake to crack during baking. Spoon the batter over the crust. Bake 45 minutes or until centre is almost set. Cool completely.
Source : L Silver
- Keywords : Desserts;
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