Here’s my recipe for a Fall favorite cheesecake. It’s a hybrid of several other recipes out there–I took all the best parts–and made it my own. Serve a slice with whipped cream or caramel ice cream. Enjoy!
Ingredients:
1 cup crushed gingersnap cookies (about 20 cookies)
1/3 cup pecans, finely chopped
1/4 cup butter, melted
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons pure vanilla extract
1 can (15 oz) pure pumpkin (not pumpkin pie mix)
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs
Directions:
For Crust-
- Pre heat oven to 325 degrees F.
- In a small bowl, combine cookie crumbs, pecans and butter.
- Press crumb mixture into bottom of pan.
- Wrap foil around outside of pan to prevent drips.
- Bake crust 8 to 10 minutes or until set.
- Cool 5 minutes at room temperature.
- Refrigerate about 5 minutes or until completely cooled.
For Filling-
- Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, vanilla and pumpkin. Set aside.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.
- Gradually beat in brown sugar and granulated sugar until smooth.
- On low speed, beat in 1 egg at a time just until blended.
- Gradually beat in pumpkin mixture until smooth.
- Pour filling over cooled crust.
- Bake 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved.
- Turn oven off and open oven door at least 4 inches.
- Let cheesecake remain in warm oven 30 minutes.
- Run knife around edge of pan to loosen cheesecake.
- Cool in pan on wire rack 30 minutes.
- Refrigerate at least 6 hours or overnight before serving.
- To serve, run knife around edge of pan to loosen cheesecake.
- Carefully remove side of pan before cutting cheesecake.
- Store covered in refrigerator.
that looks SO good!!!