1/2 cup pecans - roast whole pecans 10-15 minutes until brown then chop finely
Filling-
1 8 oz. cream cheese
1 1/4 cup pumpkin
5 large eggs
1 cup sugar
1/2 cup heavy cream
2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/2 tsp. nutmeg
1 tsp. allspice
1/2 tsp. salt
Instructions
Beat cream cheese and sugar until fluffy.
Add spices, then pumpkin until blended.
Stir in eggs.
Add cream cheese mixture last.
Pour into pan and bake until firm in center;
approx. 45 minutes. Refrigerate overnight.
Carmel Sauce-
1/2 cup dark brown sugar
1/2 cup white sugar
1/2 stick of butter
1/3 cup water
1/4 cup heavy cream
1 tsp. vanilla and 1/2 tsp. salt
Boil sugar and water about 4 minutes until
carmel color. DO NOT over cook.
Remove from heat and add cream, salt and
butter.
Stir until blended.
Cool and then add vanilla.
Cool completely before pouring on cheesecake.
Originally Submitted
2/8/2017
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