Pumpkin Cheesecake

susan simons

By
@imbossmare

This is my Sister Dianne McGee's recipe She used to make it for Christmas and Thanksgiving and the whole family loved it. It was lost for several years due to a fire and I hadn't been able to find it in my family recipes until recently when I came across one of the first keepsake recipe books that was given to me when I first got married years ago.

It takes a little bit of work but is well worth the finished dessert.


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Comments:

Serves:

12

Ingredients

crust:
1 1/2 c
graham cracker crumbs
1/3 c
ground almonds (walnuts)
1/2 tsp
cinnamon
1/2 tsp
ginger
1/3 c
melted butter
filling:
4 pkg
(8oz) cream cheese
1 1/4 c
sugar
3 Tbsp
maple syrup
3 Tbsp
congnac (i use brandy)
1 tsp
cinnamon
3
eggs
1 tsp
ginger
1/2 tsp
nutmeg
1/4 c
whipping cream
1 c
cooked pumpkin
topping:
2 c
sour cream
1 Tbsp
maple syrup
1/4 c
sugar
1/4 c
almonds
1 Tbsp
butter
1 Tbsp
cognac

Directions Step-By-Step

1
Bake crust at 400 degrees for 10 minutes. Take out. Reduce heat to 325 degrees, prepare filling. Beat cream cheese and sugar till fluffy. Add syrup, congnac, ginger, cinamon , nutmeg and blend well. Add eggs one at a time beating after each. Add cream and pumpkin, Mix well. Bake 45 minutes. DO NOT OPEN OVEN!!! Turn off heat and let stand in oven for 1 hour.(DO NOT OPEN OVEN.) Take out.
2
TOPPING:
Blend sour cream, sugar, syrup, and cognac. Spread over top of cake and Bake 20 minutes at 400 degrees. Sprinkle chopped almonds (walnuts) on top. Cool at least 3 hours.

About this Recipe

Course/Dish: Other Desserts