Spirited Pumpkin Cheesecake
-----PECAN CRUST----- 1 tb Butter -- room temp 1 1/4 c Finely chopped pecans 1/4 c Fine dry bread crumbs 2 tb Sugar 2 tb Butter: melted & cooled -----CHEESECAKE----- 2 1/4 lb Cream...
Ingredients
- 11/4 c finely chopped pecans
- 1/4c fine dry bread crumbs
- 2tb sugar
- 2tb butter: melted & cooled
- 1/4c brandy or cognac
- 3/4c cooked pumpkin -- pureed
- 11/2 c lt brown sugar -- packed
- 1/3c sugar
Directions
- 1
PECAN CRUST----- 1 tb Butter -- room temp 1 1/4 c Finely chopped pecans 1/4 c Fine dry bread crumbs 2 tb Sugar 2 tb Butter: melted & cooled
- 2
Coat bottom and sides of 9" spring form pan evenly with unmelted butter and set aside
- 3
Mix dry ingredients in med
- 4
Drizzle melted butter over dry mix and stir and toss to coat until slightly darkened and uniform
- 5
Press crust evenly on sides and bottom of pan and refrigerate 5 minutes
- 6
Bake until crust is slightly dry, 8 - 10 minutes, cool on wire rack to room temp
- 7
Cheesecake: Cut cream cheese into 1" chunks, place in large mixer bowl and beat at med speed until completely smooth
- 8
Continue beating while slowly adding brandy