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Pumpkin: County Line Pumpkin Cheesecake

Source of Recipe

County Line Smokehouse and Grill


List of Ingredients

1/2 cup gingersnap crumbs
32 ounces cream cheese, softened
1 1/2 cups sugar
1/3 cup flour
1 1/2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground cloves
1/4 teaspoon allspice
1/8 teaspoon salt
6 eggs
2 cups pumpkin puree

TOPPING:
1 cup heavy cream
1/2 cup chopped pecans



Recipe

Sprinkle the gingersnap crumbs over the bottom and sides of a well-buttered 9-inch springform pan. Chill until ready for filling. Preheat oven to 325ºF. In a large bowl, beat the cream cheese, sugar, flour, cinnamon, nutmeg, cloves, allspice, salt and eggs until smooth, about 8 minutes. Add the pumpkin purÈe and continue to beat for a few more minutes until mixture is very smooth.

Pour the mixture into the chilled springform pan and bake on the middle shelf of the preheated oven for 11/2 hours. Turn off the oven and let the cake stand in the open oven for 30 minutes. Transfer to a wire rack and let cool completely. Carefully remove the sides of the springform pan. In a chilled bowl, whip the heavy cream and spread it over the top of the cake. Sprinkle the chopped pecans on top of the whipped cream. Transfer the cake to a serving dish and serve. Store in refrigerator. Makes 12-14 servings.