pumpkin cheesecake
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.
prep time
35 Min
cook time
1 Hr 10 Min
method
---
yield
12 serving(s)
Ingredients
- CRUST
- 1 cup crushed gingersnaps
- 1/4 cup ground pecans
- 1/4 cup melted butter
- FILLING
- 3 packages 8 ounces each softened cream cheese
- 1 1/3 cups sugar
- 3 - slightly beaten eggs
- 3 cups canned pumpkin pie mix
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons rum extract
- 3/4 teaspoon allspice, ground
- 3/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
How To Make pumpkin cheesecake
-
Step 1Preheat oven to 350 degrees.
-
Step 2Mix crust ingredients together and pat into spring form pan. Bake 10-15 minutes, just until light brown. Remove from oven and set aside.
-
Step 3Beat cream cheese until smooth and creamy, then add remaining ingredients and mix well.
-
Step 4Pour 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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