Pumpkin Cheese Cake

(from maude’s recipe box)

Categories: Cake/Pies/Pastry

Ingredients

  • Crust
  • 8 0z ginger snaps(Use Ginger Snap cookies from Dorothy Wedel's recipe- and crush)
  • 1/2 C finely chopped pecans
  • Blend above
  • Add 4 T soft, unsalted butter, 2 T sugar
  • 1 t cinnamon
  • Blend all above ingredients, by short burst or pulse of processor
  • Bake 325 deg 10 minutes in 9 inch greased springboard pan and cool
  • Filling
  • 3 T flour
  • 1 1/2 t ginger
  • 1 t cinnamon
  • 1/4 t grated nutmeg-Set these 4 ingred aside
  • 4-8oz soft cream cheese
  • 1 1/2 C suga1-15 oz pumpkin puree (no spices)
  • 3 T bourbon
  • 2 t vanilla
  • Last
  • 4 eggs

Directions

  1. Prepare crust per above

  2. Prepare flour mixture (4 ingred) and set aside

  3. Prepare remaining ingredients, except 4 eggs- using mixer then lastly add eggs, one at a time.

  4. Pour into crust

  5. Bake 325 deg-1 3/4 hrs (took 2 hrs, 15 min my oven) with foil wrapped around bottom of springboard pan and cook over water

  6. Needs several hours to chill

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