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Ingredientes
- 1 c. Pecans
- 1 c. Graham cracker crumbs
- 2 Tbsp. Sugar
- 5 Tbsp. Unsalted butter, melted
- 4 pkt (8 ounce) cream cheese, room temp
- 1Â 1/4 c. Sugar
- 1/2 tsp Grnd cinnamon
- 1/4 tsp Grnd ginger
- 1 can (15 ounce) solid pack pumpkin
- 3 lrg Large eggs
- 1 Tbsp. Vanilla extract
Direcciones
- I am not a big baker as I have a husband who is rather talented in which field. But my family all wanted very traditional Thanksgiving dishes (No chiles in anything Chris!) and my culinary fingers were itching, so I tackled desserts. This cheesecake recipe came from the Nov 97 Bon Appetit and was excellent! Thought someone might need a Christmas dessert idea... See my notes at the end.
- For Crust: Preheat oven to 350 degrees F. Blend first 3 ingredients in processor till nuts are finely minced. Add in butter; process till moist crumbs form. Press onto bottom and 1 inch up sides of 9 inch diameter springform pan with 2 3/4 inch high sides. Bake till lightly toasted, about 10 min. Cold. Wrap outside of pan with double thickness of heavy-duty foil.
- For Filling: Using electric mixer, beat first 4 ingredients in large bowl till smooth. Add in pumpkin; beat till blended. Add in Large eggs and vanilla; beat till smooth. Transfer to crust. Set in roasting pan. Pour sufficient warm water into roasting pan to come 1 inch up sides of springform pan. Bake cake till top is golden brown and begins to crack and center is set, about 1 hour and 45 min. Remove from roasting pan. Cold. Refrigerateovernight. (Can be made 2 days ahead. Cover; keep chilled.)
- My notes: I minced the crust ingredients by hand with no problems. I used Neufchatel cheese (low fat cream cheese) with no problems. As usual for me, my hand with the spices is heavy. I like the flavors so I added a tad extra.
