Pumpkin cheesecake in the oven . Roasted fresh pumpkin this morning!!

Pumpkin Cheesecake

2 cups graham cracker(s)
1 cup pecan(s), chopped finely
½ cup sugar
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
½ cup butter
24 ounces cream cheese
1 ¼ cups brown sugar, packed
6 whole egg(s)
1 pound pumpkin
1 teaspoon orange extract
1 teaspoon rum extract
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
1 ½ cups sour cream
⅓ cup brown sugar
1 teaspoon rum extract
⅛ teaspoon nutmeg
⅓ cup pecan(s), chopped

1. Oven: 350∞
2. Prepare Crust
3. Combine crumbs, pecans, sugar, cinnamon, ginger, nutmeg and butter in a large bowl. Spoon into 10-inch spring form pan; pat firmly across bottom and halfway up sides of the pan. Place on baking sheet.
4. Prepare Filling:
5. Beat cream cheese and sugar in a large bowl until smooth. Beat in eggs, pumpkin, orange and rum extracts cinnamon, ginger, and nutmeg. Pour into crust. Bake in preheated oven 350∞ for 60 min or until set in center. Cool on a rack for 20 min. Increase temperature to 450∞
6. Prepare Topping:
7. Stir together sour cream, brown sugar, nutmeg, and extract in small bowl until blended. Spread evenly on cooled cheesecake. Sprinkle pecans. Bake in 450∞ for 10 min. Cool on rack to room temp and refrigerate overnight or at least 8 hours

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