Photo Credit: Finecooking.com
Ingredients:
- 1½ C. crushed gingersnap cookies
- ½ C. finely chopped pecans
- ⅓ C. butter, melted
- 4 (8-oz.) pkgs. cream cheese, softened
- 1¼ C. sugar
- 3 T. Cup 4 Cup flour
- 1 C. canned pumpkin
- 2 T. pumpkin pie spice
- 1 T. vanilla
- ½ t. salt
- 4 large eggs, room temperature
Directions:
- Preheat oven to 350 degrees, make sure rack is in the center position.
- In a medium bowl, mix together crushed gingernsnaps, pecans and butter until moistened.
- Press firmly into the bottom of a 9-inch, nonstick springform pan.
- Bake the crust at 350 for 10 to 12 minutes.
- Cream together sugar and cream cheese with an electric mixer on low speed until smooth.
- Add in the flour, one tablespoon at a time until well blended.
- Add pumpkin and pumpkin pie spice, vanilla and salt. mix until smooth.
- Add eggs, one at a time, blending each thoroughly before adding the next one.
- Place springform pan onto a rimmed baking sheet and pour the pie filling into the pan.
- Smooth over the top to make sure there are no air bubbles.
- Reduce the oven’s heat to 300, and bake for 45 minutes – make sure you do not open the oven door while the cheesecake is n the oven.
- After 45 minutes, turn off the oven and leave the cheesecake in for two more hours – again, don’t open the oven.
- Cool completely, then place in the refrigerator until firm – at least 4 hours.
- When firm, remove the springform pan, slice and serve.
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