Crust:
10oz Shortbread Cookies (like Lorna Doone)
1/4 Cup finely chopped pecans, toasted. (I food process these, measure after processing)
4 Tablespoons melted butter
I put the cookies and pecans in the food processor and add the butter.
Press into an 8" spring form pan, going 2/3 up the sides also. Bake for 5 minutes at 350.
Filling:
(3) 8oz pkgs cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Combine cheese, sugar and vanilla in a large bowl, mix until smooth with an electric mixer, add pumpkin eggs and spices, beat until smooth and creamy. Pour into crust and bake for 70 minutes. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled remove the pan sides and cut.
Serve with Whipped Cream
1 comment:
I made a pumpkin cheesecake a few years ago (at least four, because it was before kids). I used ginger snaps instead of shortbread and it was good as well!
Post a Comment