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Pumpkin Cheesecake Recipe


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     Pumpkin Cheesecake

Category   Desserts - Breads
Sub Category   None

1 1/2 cups vanilla wafers, crushed into crumbs
1 cup ground pecan pieces
1 stick melted butter
2 pounds cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all- purpose flour
pinch salt
1 teaspoonful vanilla
2 cups pumpkin puree- - pumpkin spice to taste
Glaze- 6 tablespoonfuls butter
1 cup light brown sugar
1 cup pecan chips
1 tablespoonful corn syrup
1 tablespoonful maple syrup
1 tablespoonful water

Preheat oven to 350 degrees. Combine the crumbs, ground pecans and butter together. Mix well and press into a 12 inch spring form pan.
In a food processor, with the metal blade, mix the cream cheese until smooth. Add the brown sugar and blend. Add the egss, one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, pumpkin pie spices and vanilla and blend until smooth. Add the mashed pumpkin and blend until smooth.
Pour into the prepared pan. Bake for one hour and 15 minutes or until the cake is set. Cool. Open pan and place on serving dish.
Glaze- Combine all ingredients in saucepan and boil for 5 minutes or until all smooth. Pour over top of prepared cheesecake.
Serving Suggestions
Serve with dollop of whipped cream.

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