Pumpkin Cheesecake

mary Armstrong

By
@emit1961

This is the recipe I get told to bring, not asked LOL at Thanksgiving. Don't worry about that crack on top, you cover it with tons of whipping cream!

The crust is extra special with gingersnaps and pecans.

Ohh, I want some now:)

It is very easy to prepare and tastes like you spent hours preparing it.


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Comments:

Serves:

12

Prep:

35 Min

Cook:

1 Hr 10 Min

Ingredients

CRUST

1 c
crushed gingersnaps
1/4 c
ground pecans
1/4 c
melted butter

FILLING

3 pkg
8 ounces each softened cream cheese
1 1/3 c
sugar
3
slightly beaten eggs
3 c
canned pumpkin pie mix
1 1/2 tsp
cinnamon
1 1/2 tsp
rum extract
3/4 tsp
allspice, ground
3/4 tsp
nutmeg
1/2 tsp
ginger
1/4 tsp
cloves

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Mix crust ingredients together and pat into spring form pan.

Bake 10-15 minutes, just until light brown. Remove from oven and set aside.
3
Beat cream cheese until smooth and creamy, then add remaining ingredients and mix well.
4
Pour into crust. Bake for 70 minutes. Cool 10 minutes. Then loosen sides. Refrigerate at least 4 hours. Top will crack.

Before serving top with fresh whipped whipping cream.

About this Recipe

Course/Dish: Cakes