Keep in mind that the best thing about this recipe are the pecans. You can avoid the pecans, but it adds an additional texture and depth of flavor that people just can't stop eating it. I also have to say that I prefer fresh pumpkin. I used roasted pumpkins from the same steps that I had in a previous post.
Ingredients:
2 1/2 cups pecan shortbread cookie crumbs (20 cookies or 2 pkgs of cookie)
4 tbsp melted butter
3 pkgs (8 oz ea) cream cheese, softened
1 cup sugar
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
2 cups (16 oz or 1 can) roasted pumpkin
4 eggs
1 tbsp butter
2 tbsp sugar
3/4 cup whipping cream
Heat the oven at 350 degrees. While that is heating up, crush the cookies into crumbs. Mix cookie crumbs with butter. Press evenly of the bottom and sides on a ungreased springform pan (9 x 3 inches). Bake for 10 minutes take out of the oven and allow to cool. Reduce oven temperature to 300.
Beat cream cheese and sugar in a large bowl. Mix this on medium speed until smooth and fluffy.
Beat in the pumpkin and spices until mixed. Beat in eggs one at a time on low speed.
Pour over baked cookie crust. Place into the oven and bake about 1 1/4 hour or until center is firm. You might notice that it starts to break a little. This is another way to tell if the cheesecake is done.
Take out and allow to cool. Cover and refrigerate at least 3 hours or until chilled.
In a medium sauce pan, melt the butter and add the sugar on a medium or low heat. Add the pecans. Continue to stir and allow the sugar to melt until a golden brown. Move to a cookie sheet and allow to harden. Once hardened, coarsely shop the pecans.
Add the pecans to the cooled pumpkin cheesecake. This is great with fresh whipped cream. A great treat for any day!!
