This is my son's favorite dessert at Thanksgiving. This year, at our family Thanksgiving it was gone within 10 minutes of cutting into although we had over 5 other desserts to choose from. The recipe seems really long, but it's not as cumbersome as it seems.
Serves 12 - or 6 depending on how much they love it!
INGREDIENTS
3/4 C graham cracker crumbs
1/2 C ground pecans
2 T white sugar
2 T brown sugar
1/4 C butter
3/4 C white sugar
3/4 C canned, pure pumpkin
3 egg yolks
2 tsp pumpkin pie spice
1/4 tsp salt
3 (8 ounce) packages cream cheese, room temperature
3/8 C white sugar
1 egg
1 egg yolk
2 T whipping cream
1 T cornstarch
1/2 tsp vanilla extract
1/2 tsp lemon extract
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
- Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, pumpkin pie spice and salt in a medium bowl. Mix well, and set aside.
- Beat cream cheese with an electric mixer until light and fluffy; gradually add 3/8 cup white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
- Bake at 350 degrees F for 50 to 55 minutes. Do not overbake. Center will be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.
TIPS
- For the crust, you may substitute crushed gingerbread cookies (or all graham cracker crumbs) instead of pecans.
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