pumpkin-pecan cheesecake
This sophisticated singer-accented cheesecake captures all the wonderful flavors of pumpkin pie.
Prep: 30 min.
Bake: 40 min.
Makes 12 to 16 servings
cup graham cracker
V a
cup finely crushed
2 Tbsp. fi nely chopped
1 Tbsp. all-purpose flour
1 Tbsp. powdered sugar
2 Tbsp. butter, melted
2 8-oz. pkg. cream cheese,
1 cup granulated sugar
3 eggs
1 15-oz. can pumpkin
1 egg
cup milk
V s
tsp. ground cinnamon
V a
tsp. ground ginger
V a
tsp. ground nutmeg
cup whipping cream
1 Preheat oven to 350°F. In medium bowl,
combine graham cracker crumbs, crushed
gingersnaps, pecans, flour, and powdered sugar.
Stir in melted butter. Press mixture onto bottom
of 9-inch springform pan.
In large bowl, combine cream cheese and
granulated sugar. Beat with electric mixer on
medium speed until fluffy. Add 3 eggs all at once;
beat on low speed just until combined.
Transfer 1 cup of the cream cheese mixture
to medium bowl. Add pumpkin, 1 egg, milk,
cinnamon, ginger, and nutmeg. Beat on low speed
just until combined. Pour pumpkin mixture into
prepared pan. Top with cream cheese mixture.
Using narrow metal spatula, swirl gently to marble.
Place springform pan in shallow baking pan.
Bake for 40 to 45 minutes or until 2V£ inches
around edge appears set when gently shaken. Cool
on wire rack for 15 minutes. Loosen cheesecake;
cool for 30 minutes. Remove side of pan; cool
cheesecake. Cover and chill for 4 to 24 hours.
Before serving, in small bowl, beat whipping
cream until stiff peaks form. Pipe or spoon in
mounds on top of cheesecake.
PER SERVING: 327 cat,
g total fat (13 g sat. fat), 131 mg chol., 209 mg
sodium, 27 g carb., 1
g fiber, 7 g pro.
great cheesecakes
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