Here at Wizard Recipes you can find a large variety of free cooking recipe database from all around the world. Feel free to browse our content for for all types of foods including poultry, pork, beef, salads, soups, deserts, drinks, vegetables, seafood, herbs, spices, condiments, breads, and more.

Keep up to date on the newest seasonal recipes, cooking tips through our blog.

HALLOWEEN PUMPKIN PIE CHEESECAKE Ingredients

CRUST: 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

• 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

You might also like:

Beef Roll Ups with Tomato Fondue Sauce »

Veal in Horseradish and Gooseberries »

Beef Tenderloin with Blue Cheese Spaetzle and Port Wine Reduction »