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RECIPES

Festive Pumpkin Cheesecake

servings
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Ingredients

Crust
2/3 qt. Graham crumbs
1/2 cups Finely chopped pecans
1/4 cups Brown sugar, packed
1/4 qt. Granulated sugar
1/4 cups Butter or margarine, melted
Filling
1/4 cups Flour
3 each Eggs
1/2 cups Pumpkin purée (796 mL/26 fl oz)
1 cups Ground cinnamon
1/4 cups Ground nutmeg
1/4 cups Ground ginger
1 qt. Pecan halves

Instructions

Preparation Steps
  • Crust:
  • Mix
    Ingredients. Press 1-1/4 cups (312 mL) of the crumb mixture onto bottom of each of 6 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe). Refrigerate while preparing filling.
  • Filling:
  • Beat
    Cream cheese, sugar and flour in 12-qt (12-L) bowl of mixer (or in 6-qt. [6-L] bowl for trial recipe) on low speed 3 min. or until well blended, stopping occasionally to scrape bottom and side of bowl. Add eggs, 1 at a time, mixing at low speed after each just until blended. Blend in pumpkin and spices. Pour 1-1/4 qt. (1.25 L) batter over each Crust.
  • Bake
    In 225ºF-convection oven 1 hour to 1 hour 15 min. or until centres are almost set. Cool completely on wire racks. Refrigerate 4 hours. Garnish sides and tops of cheesecakes with pecan halves just before serving.
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