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Pumpkin Cheesecake

List of Ingredients





Crust:
1 cup pecans, chopped (about 4 cups)
1 cup graham cracker crumbs
2 tbsp sugar
5 tbsp butter, melted
Filling:
4 packages (8 oz)cream cheese, room temperature
1-1/4 cups sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 can (15 oz) solid pack pumpkin
3 large eggs
1 tbsp vanilla extract


Recipe



Crust:
Preheat oven to 350 degrees
Blend first 3 ingredients in processor until nuts are finely chopped.
Add butter & process until moist crumbs form.
Press onto bottom and aobut 1 inch up sides of an 11-inch springform pan.
Bake until lightly toasted, about 10 minutes; cool.
Wrap the outside of the pan with double thickness of heavy duty wide broiler foil.
(Pan will sit in water, & the foil keeps water from getting through the bottom of the
pan).
Filling:
Using mixer, beat first 4 ingredients in large bowl until smooth.
Add pumpkin & beat until blended.
Add eggs and vanilla & beat until smooth.
Transfer to crust.
Set in a roasting pan & fill with enough water to come about 1 inch up sides of
springform pan.
Bake cake until top is golden and begins to crack and the center is set--about 1 hour
50 minutes.
Remove from roasting pan. Cool. Chill overnight.
Comments
Does not set as firm as regular cheesecake, but stays creamy & cheesy. Has an excellent
texture and creaminess that is a great substitute for pumpkin pie at any holiday gathering. This
is similar to the one served at the Olive Garden Restaurant. Serve with whipped cream
topping, if desired.