cateory: specialty
HALLOWEEN PUMPKIN PIE CHEESECAKE
Reviews: 198
Ingredients:
- 1 cup of ginger snap crumbs
- 1 T of canola or olive oil
- FILLING:
- 1-1/2 cups pureed pumpkin (not pre-mixed pumpkin pie filling)
- 3 bricks cream cheese (softened)
- 3 large eggs
- 2 T cream (table cream, whipping cream . the heavier, the better)
- 1 tsp vanilla extract
- 1 cup packed brown sugar
- 1 1 T ground ginger
- 1/2 tsp salt
- 1 tsp ground nutmeg
- 1/ 2 tsp allspice
- TOPPING:
- Whipped cream
- 1/ 2 cup chopped pecans
- CRUST:
How to make
HALLOWEEN PUMPKIN PIE CHEESECAKE
HALLOWEEN PUMPKIN PIE CHEESECAKE
- Mix the ginger snap crumbs and oil very well. Pour the crumbly mixture into a greased 9-inch springform pan. Press down and an inch up along the sides so it forms a crust. Place the pan in the fridge to chill while preparing the filling.
- This is the messy (fun) part. Cream the cheese, then mix in the cream, sugar, eggs, and pumpkin until the mixture is very smooth.
- This is the best time to pre-heat the oven to 350o F.
- Add in the salt and seasonings. If you like flavor, as my wife Chantal and I do, feel free to upsize the seasonings by 25 to 50 percent. Blend the seasonings into the filling mixture.
- Pour the filling into the crust, pop it into the oven and bake until the top is golden brown and probably cracked (at least 50 minutes).
- Cool the cake completely on a wire rack, then place in the fridge to chill (at least 6 hours).
- Just before serving, cover the top with whipped cream and sprinkle with chopped pecans
Comments for
HALLOWEEN PUMPKIN PIE CHEESECAKE
HALLOWEEN PUMPKIN PIE CHEESECAKE
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