Pumpkin Cheesecake Recipe

Recipe by Paula Deen
Ingredients: make 1 (9 inch) chesecake
For crust:
1 ½ cups crushed gingersnap cookies
3 tablespoons firmly packed brown sugar
6 tablespoons butter, melted

For filling
3 (8 ounce) packages cream cheese, softened
1 cup firmly packed brown sugar
2 tablespoons all purpose flour
1 teaspoon pumpkin pie spice
5 large eggs
1 (15 ounce) can pumpkin streusel topping( recipe follow)

Procedures: Crust
Preheat oven to 300F. In a medium bowl, combine cookie crumbs and brown sugar. Add melted butter, stirring to combine. Press mixture into bottom and 1 inch up sides of a 9 inch spring form pan. Bake for 6 minutes.

Procedures: Filling
In a alarge bowl, beat cream cheese and next 3 ingredients at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition. Stir in pumpkin. Spoon batter into prepared crust.

Bake for 1 hour. Sprinkle streusel topping over top of cheesecake. Bake for 20 minutes longer. Remove from oven, and cool completely on a wire rack. Cover and chill for at least 4 hours or up to 3 days.

Ingredients: Streusel Topping
Make about 1 cup
½ cup firmly packed brown sugar
½ cup chopped pecans
1 tablespoon all purpose flour
3 tablespoon butter, melted

Procedures:
In a small bowl, combine brown sugar, pecans, and flour. Add melted butter, stirring to combine.
Pumpkin Cheesecake Recipe

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