Sunday, November 27, 2011

Pumpkin Pecan Cheesecake

I made this for our little family Thanksgiving. It turned out delicious! I used this recipe but changed it just slightly

2 cups ginger snap crumbs(I uses 1/2 this recipe and it was the perfect amount)
1/4 cup butter
1 tsp cinnamon

Combine all and press into a 10 inch spring form pan coming up the sides just slightly.
Bake in 350 oven for 8 minutes, set aside to cool

1 cup chopped pecans
1/2 cup brown sugar
1/4 cup butter

Line a rimmed baking sheet with foil.
Melt butter over medium heat, add in brown sugar and pecans. Stir then allow to boil undisturbed for 1 minute.
Remove from heat and pour onto the baking sheet and bake at 350 for 8-10 minutes until bubbly.
Cool completely, then break into chunks.

32 oz cream cheese, room temp(4-8 oz packages)
1 1/2 cups sugar
3 TB flour
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1 3/4 cup pumpkin puree(approx 1 -15 oz can)
1/4 cup bourbon
1 tsp vanilla extract
4 eggs

Beat cream cheese and sugar until fluffy, add in flour and spices, mix well. Add in pumpkin, bourbon and vanilla. Last beat in eggs , one at a time, until well combined, don't over beat after the eggs are in.

Optional: gently Fold in half of the topping to the filling

Transfer filling to the crust. Sprinkle topping over the top.

Bake in 350 degree oven for 1 hours and 45 minutes, until the center is jiggly.

I recommend a water bath for baking the cheesecake, not everyone thinks this is necessary.

There are instructions for baking it IN water in the above link, I tried it and really didn't care for the results.

I prefer to fill my broiler pan with water, then set in a wire rack and set my pan on top of that.

Remove from oven and allow to cool, run a sharp knife around the edges of the pan. Chill in the fridge, then release the spring-form.

Cut into wedges and serve!

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