| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Vegetables, Eggs |
|
Pies, Cheesecakes, Nuts, Vegetables |
10 |
Servings |
INGREDIENTS
|
|
-FRKT08D |
| 3/4 |
c |
Firmly pkd. brown sugar* |
| 6 |
tb |
(3/4) stick butter* |
| 1 1/2 |
c |
Chopped pecans* |
| 1 1/2 |
c |
Graham crkr crumbs |
| 1 |
c |
Sugar |
| 6 |
tb |
(3/4) stick butter; melted |
| 3 |
|
8oz pkgs cream cheese |
| 3/4 |
c |
Firmly packed brn sugar |
| 5 |
|
Eggs |
| 1 |
lb |
Canned solid packed pumpkin |
| 1/2 |
c |
Whipping cream |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground cloves |
INSTRUCTIONS
TOPPING
FILLING
*1st 4 ingredients are topping. The rest are the cheesecake. For topping:
Place sugar in small bowl. Add butter and cut in until mixture resembles
coarse meal. Stir pecans into mixture. Set aside. For cheesecake: Blend
crumbs; 1/4 cup sugar and butter in medium bowl. Press crumb mixture in
bottom and up sides of 9x2 1/2 inch springform pan. Chill. Preheat oven to
325 degrees. Using electric mixer, beat cream cheese in large bowl until
smooth. Mix in remaining 3/4 cup sugar and brown sugar. Add eggs 1 at a
time and beat until fluffy. Blend in pumpkin, cream, cinnamon, nutmeg and
cloves. Pour into crust.
Bake until center no longer moves when pan is shaken, about 1 1/2 hours.
Sprinkle topping over cheesecake. Bake 15 minutes.
Transfer to rack to cool. Cover and refrigerate overnight. (Can be
prepared 2 days ahead.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God cares”