Pumpkin Cheesecake with a gingersnap pecan crust is a perfect combination of flavours.
1 1/2 cup finely ground gingersnap cookie crumbs
1/2 cup melted unsalted butter
1/2 cup toasted pecans chopped (plus 1/2 cup for garnish)
Pre-heat your oven to 325F.
To toast the pecans:
Line a 13 inch X 9 inch baking pan with tin foil. Spread the pecans evenly onto the prepared baking pan and place in the pre-heated oven for 15 minutes. Allow to cool completely.
In a small mixing bowl combine the gingersnap cookie crumbs, melted unsalted butter, and the toasted chopped pecans together. Mix until all the ingredients are completely blended.
Place the crumb mixture into the bottom of buttered 10 inch spring-form pan. Press the crumb evenly to line the bottom of the spring-form pan to form the crust.
Place the spring-form pan into the oven and bake for 10 minutes.
Remove the spring-form pan from the oven and allow the crust to cool completely in the spring-form pan on a wire cooling rack.
1 1/2 - 8 ounce packages of cream cheese at room temperature
3/4 cup sugar
3/4 cup firmly packed brown sugar
5 large room temperature eggs
1 1/2 teaspoon cinnamon
1 teaspoon cardamom
3/4 cup heavy cream
1 1/2 cups canned pumpkin
In a large size mixing bowl beat the room temperature cream cheese on low speed until it is creamy smooth.
Continue beat the cream cheese and slowly add the sugar. Beat until very well blended.
On low speed add the eggs one at a time and beat just until blended. Do not over-beat. Scrap down the sides of the bowl between each egg added.
Add the pumpkin just until blended.
Stir in the heavy cream, cinnamon, and the cardamom.
Spoon the filling evenly over the prepared crust.
Place the spring-form pan onto a baking pan and place into the pre-heated oven. Bake for about 1 hour or until the center is almost set.
Turn off the oven. Leaving the cheesecake in the oven prop the oven door open slightly with the handle of a wooden spoon. This will help to stop the cheesecake from cracking. Leave the cheesecake in the unheated oven for another hour.
Remove the cheesecake from the oven and run a knife or a spatula around the outside of the cheesecake to loosen it from the pan. Cover the top of the cheesecake with plastic wrap. Place the cheesecake in the refrigerator for at least 12 hours to set completely.
Remove the Pumpkin Cheesecake from the refrigerator 15 minutes before serving. Top your Pumpkin Cheesecake with fresh whipped cream and the remainder of the toasted pecans.
Dec 04, 14 08:14 PM
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