Sunday, December 4, 2011

Pumpkin Cheesecake

3/4 cup finely chopped walnuts
3/4 cup graham cracker crumbs (about 12 squares)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup butter, melted

2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 teaspoon ground cinnamon, divided
2 tablespoons chopped walnuts

1. In a small bowl, combine the walnuts, cracker crumbs, sugar and spices; stir in butter. Press onto the bottom of an ungreased 10-inch tart pan
with a removable bottom.
2. For filling, in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until combined.
3. Pour into crust; sprinkle with walnuts and remaining cinnamon. Please pan on a baking sheet. Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 1/2 hours. Store in the refrigerator.

*From the Taste of Home Cookbook

1 comment:

  1. That was so sweet and stunning recipe! Good thing I found this recipe, I don't need to worry what I am going to do with my newly harvest pumpkins! Thanks for your post!