Recipe of the Month: Pumpkin Cheesecake with a ginger pecan crust

For the Cheesecake:

2 Packages of cream cheese, softened

½ cup of canned pumpkin

½ cup brown sugar

½ tsp vanilla

½ tsp cinnamon

A dash of cloves

A dash of nutmeg

2 eggs

For the Crust:

1 ¼ cups of ginger cookie crumbs

½ cup pecans, very finely chopped

¼ cup granulated sugar

¼ cup of butter, melted

For the Whipped cream

1 medium container of whipping cream

Sugar to taste (usually around a tablespoon)

½ tsp Vanilla

 

You will need:

A 9 inch spring form pan

  1. Preheat the oven to 350 degrees (F), place a pan of water on the bottom rack of the oven. This will increase the humidity of your oven and prevent your cheesecake from cracking.
  2. Combine the cookie crumbs, pecans, granulated sugar and melted butter together. Press evenly onto the bottom of your spring form pan. Bake the crust for 8 minutes or until golden brown and remove from oven.
  3. Mix together pumpkin, brown sugar, vanilla, cinnamon, nutmeg and cloves on medium until

well blended

  1. Pour the mixture onto your crust
  2. Bake at 350F for 30-40 minutes until the center is almost set.
  3. Leave your cheesecake to cool then refrigerate for a minimum of 3 hours.
  4. Top with whipped cream and serve.

To make your whipped cream: throw together your whipping cream, sugar and vanilla. Beat on medium speed until stiff peaks form.

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