Wednesday, October 17, 2012

PUMPKIN CHEESECAKE WITH PECANS

CRUST:
1 cup graham cracker crumbs
1 tbsp granulated sugar
4 tbsp butter, melted

Combine all crust ingredients until well blended.  Press the mixture onto the bottom of a 9-inch springform pan and refrigerate while you make the filling.

FILLING:
Preheat oven to 350 degrees.

2 pkg (8-oz each) cream cheese, softened to room temperature
3/4 cup sugar
1 can (16-oz) pumpkin
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs

In a large mixing bowl, beat the cream cheese and sugar until well blended.  Beat in the pumpkins, cinnamon, ginger, nutmeg, and salt.  Add the eggs, one at a time, and beat well after each one.  Pour the filling onto the chilled crust.  Bake at 350 degrees for 50 minutes.

TOPPING:
2 cups sour cream
2 tbsp granulated sugar
1 tsp vanilla
pecan halves

Combine the sour cream, sugar, and vanilla.  Spread mixture over the filling and bake 5 minutes.
Remove from oven and cool on a wire rack.  Refrigerate overnight before serving.

Before serving add a pecan half for each slice of cheesecake.

Yield:12-16 slices

Note: This is an old Reiman's Publications Recipe.

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