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
1/2
cup graham cracker
crumbs
V a
cup finely crushed
gingersnaps
2 Tbsp. fi nely chopped
pecans
1 Tbsp. all-purpose flour
1 Tbsp. powdered sugar
2 Tbsp. butter, melted
2 8-oz. pkg. cream cheese,
softened
1 cup granulated sugar
3 eggs
1 15-oz. can pumpkin
1 egg
Va
cup milk
V s
tsp. ground cinnamon
V a
tsp. ground ginger
V a
tsp. ground nutmeg
Vs
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.
2
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.
3
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.
4
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.
5
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,
22
g total fat (13 g sat. fat), 131 mg chol., 209 mg
sodium, 27 g carb., 1
g fiber, 7 g pro.
great cheesecakes
25
