pumpkin cheesecake
(1 rating)
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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(1 rating)
yield
12 serving(s)
prep time
35 Min
cook time
1 Hr 10 Min
Ingredients For pumpkin cheesecake
- CRUST
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1 ccrushed gingersnaps
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1/4 cground pecans
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1/4 cmelted butter
- FILLING
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3 pkg8 ounces each softened cream cheese
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1 1/3 csugar
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3slightly beaten eggs
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3 ccanned pumpkin pie mix
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1 1/2 tspcinnamon
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1 1/2 tsprum extract
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3/4 tspallspice, ground
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3/4 tspnutmeg
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1/2 tspginger
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1/4 tspcloves
How To Make pumpkin cheesecake
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1Preheat oven to 350 degrees.
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2Mix crust ingredients together and pat into spring form pan. Bake 10-15 minutes, just until light brown. Remove from oven and set aside.
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3Beat cream cheese until smooth and creamy, then add remaining ingredients and mix well.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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