Praline & Pumpkin Harvest Cheesecake
Yield
1 cakePrep
15 minCook
55 minReady
9 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| ¾ | cup |
graham wafer crumbs
|
* |
| ½ | cup |
pecans
finely chopped |
|
| ¼ | cup |
brown sugar
|
*
|
| 3 | tablespoons |
butter
or margarine |
|
| filling | |||
| 3 (250g) | package |
cream cheese
softened |
|
| ½ | cup |
brown sugar
|
*
|
| ½ | cup |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| 1 ½ | cups |
canned pumpkin purée
(375 ml) |
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
and ginger (each) |
|
| 2 | tablespoons |
milk
|
|
| 1 | tablespoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 177 | ml |
graham wafer crumbs
|
* |
| 118 | ml |
pecans
finely chopped |
|
| 59 | ml |
brown sugar
|
*
|
| 45 | ml |
butter
or margarine |
|
| filling | |||
|
cream cheese
softened |
|
||
| 118 | ml |
brown sugar
|
*
|
| 118 | ml |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| 355 | ml |
canned pumpkin purée
(375 ml) |
|
| 7.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
and ginger (each) |
|
| 3E+1 | ml |
milk
|
|
| 15 | ml |
cornstarch
|
|
Directions
Crust: Combine ingredients. Press firmly onto bottom and ½ inch up side on 9 inch springform pan; chill.
Filling: In a large bowl, using electric mixer, beat cream cheese and sugars until smooth.
Beat in eggs, one at a time, until just blended.
Beat in pumpkin, spices, mild and cornstarch until thoroughly combined.
Pour into pan. Bake at 350℉ (180℃) for 50 to 55 minutes, or until center of cake is just set.
Remove cake form oven and run knife around sides of pan. Cool at room temperature.
Chill, covered, overnight.
