Stephanie's Pumpkin Cheesecake
Yield
1 cakePrep
20 minCook
55 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| ¾ | cup |
graham cracker crumbs
|
*
|
| ½ | cup |
pecans
chopped |
|
| ¼ | cup |
brown sugar
|
*
|
| ¼ | cup |
sugar
granulated |
|
| Filling | |||
| 1 ½ | cups |
pumpkin
|
|
| 3 | large |
eggs
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
grated |
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
brown sugar
|
*
|
| 3 | packages |
cream cheese
|
|
| ½ | cup |
sugar
granulated |
|
| 2 | tablespoons |
heavy whipping cream
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 177 | ml |
graham cracker crumbs
|
*
|
| 118 | ml |
pecans
chopped |
|
| 59 | ml |
brown sugar
|
*
|
| 59 | ml |
sugar
granulated |
|
| Filling | |||
| 355 | ml |
pumpkin
|
|
| 3 | large |
eggs
|
|
| 7.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
grated |
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
brown sugar
|
*
|
| 3 | packages |
cream cheese
|
|
| 118 | ml |
sugar
granulated |
|
| 3E+1 | ml |
heavy whipping cream
|
|
| 15 | ml |
cornstarch
|
|
| 5 | ml |
vanilla extract
|
|
Directions
In a bowl, combine cracker crumbs, pecans and sugars; stir in the butter and press the mixture into the bottom and ½ inch up the sides of a buttered 9 inch springform pan.
Chill crust 1 hour.
In a bowl, whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger, salt, and brown sugar.
In a large bowl, with an electric mixer, cream together the cream cheese and the granulated sugar.
Beat in the cream, cornstarch, vanilla and bourbon, and pumpkin mixture.
Beat until smooth.
Pour the filling into the crust and bake in the middle of a preheated 350℉ (180℃) F oven for 50 to 55 minutes, or until the center is just set.
Let cool in the pan on a rack for 5 minutes.
