Recipe of dessert is always very well received during the holiday season.
Serving: 12
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Crust :
1 3/4 cups of graham crackers, finely crushed
1/4 cup unsalted butter, melted
1/4 cup sugar
1/4 cup pecans, finely chopped
Filling:
2 pounds cream cheese @ room temp
1 ½ cups sugar
1/3 cup flour
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
1/2 teaspoon ginger
pinch of salt
6 large eggs
2 cups pumpkin puree
Cinnamon Nut Topping:
1 cup graham crackers, crushed finely
1/2 cup pecans, finely chopped
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 1/2 teaspoons cinnamon
Garnish:
Pecan halves, whipped cream, and Cinnamon Nut Topping
First, make the crust:
1. In a medium mixing bowl, combine crumbs, butter, sugar and pecans.
2. Press on bottom and 1 1/2 inches up side of 9-inch spring form pan. Chill crust until time to fill.
Next, prepare the filling:
3. In a large mixing bowl, beat cream cheese until light and fluffy. Incorporate sugar, flour, cinnamon, nutmeg, cloves, ginger and salt until thoroughly blended.
4. Beat in eggs (one at a time), beating well after each addition. Fold in pumpkin puree and pour into prepared pan. Bake @ 325' (on the middle rack), for 1 1/2 hours. Cheesecake will appear firm around edges, but soft in center. Turn off heat; open oven door. Let cake stand in oven for 30 minutes.
5. Remove and let cool completely in pan. Cover with plastic wrap and refrigerate overnight.
While the cheesecake is in the oven, prepare the topping:
6. In a small mixing bowl, combine all topping ingredients together and store in covered container. Refrigerate until ready to use for topping. Can be refrigerated up to 3 weeks.
Serve:
7. When ready to serve, remove sides of pan. Arrange pecan halves around top edge of cake and slice. Place cake slices on festive dessert plates. Next to cake piece, place a small spoonful of whipped creme. Sprinkle over all with Cinnamon Nut Topping and serve. ENJOY!
Based on individual serving:
Calories: 670
Total Fat: 45 g
Carbohydrates: 58 g
Protein: 12 g
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