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Pumpkin cheesecake

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Ingredients/Components

graham cracker crumbs - 3/4 c
cinnamon - 1/4 tsp
eggs - 4 item
granulated sugar - 2 Tbsp
brown sugar - 2 Tbsp
all purpose flour - 3 Tbsp
powdered sugar - 1/4 c
butter, melted - 1/4 c
cloves, ground - 1/4 tsp
allspice - 1/4 tsp
tsp nutmeg - 1/4 item
pecans, crushed - 1 Tbsp
Filling:3 8 oz
small can pumpkin - 1 item
granulated - 1 c
pecans, crushed save 1 Tbsp - 1/2 c
Add remaining ingredients and mix until smooth

How to make pumpkin cheesecake:

Combine all ingredients and press with a fork into the bottom of a spring form pan.Filling:3 (8 oz.) pkg. cream cheese, softened1 c. granulated. sugar3 Tbsp. all purpose flour1 small can pumpkin4 eggs1/4 tsp nutmeg1/4 tsp. allspice1/4 tsp. cinnamon1/4 tsp. cloves, ground Combine eggs, cream cheese and sugar, mix well. Add remaining ingredients and mix until smooth. Pour onto crust and bake for 10 minutes at 350°. Reduce temperature to 300° and bake for 50 minutes.Topping:1 pt. sour cream1/4 c. powdered sugar1/4 c. brown sugar1 Tbsp. pecans, crushed Combine all ingredients and mix until smooth. After cheesecake cools for 5 minutes outside oven, spread on topping and place back in oven for 5 minutes. Garnish with pecans when cooled and refrigerated overnight before serving.

Recipe categories: Cheesecake, Desserts, Eggs/dairy.

Rating:

3.5

Average rating: 3.5, total votes: 8

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Related ingredients:

graham cracker crumbs, butter, softened, pkg, flour, vanilla wafers, cream cheese, softened, each pkg, whole graham crackers, crumbled 1 1/2 to 1 3/4 cup crumbs, ounce bar cream cheese