brandied pumpkin cheesecake
Brandied Pumpkin Cheesecake Crust 1 1/2 cups graham cracker crumbs 1/2 cup butter or margarine, melted 1/4 cup granulated sugar Combine crumbs, sugar and butter in a bowl and mix w...
Ingredients
- 11/2 cups graham cracker crumbs
- 1/2cupbutter or margarine, melted
- 1/4cupgranulated sugar
- 19ouncecream cheese (at room temperature)
- 4medium eggs
- 1(14 ounce) can pumpkin (no spices added)
- 21/2 teaspoons ginger
- 1tablespooncinnamon
Directions
- 1
Brandied Pumpkin Cheesecake Crust 1 1/2 cups graham cracker crumbs 1/2 cup butter or margarine, melted 1/4 cup granulated sugar Combine crum
- 2
Press crumb mixture firmly into bottom of 10-inch springform pan and 2 inches up sides
- 3
Bake at 350 degrees F for 10 minutes
- 4
Filling 19 ounces cream cheese (at room temperature) 1 cup granulated sugar 4 medium eggs 1 (14 ounce) can pumpkin (no spices added) 2 1/2 t
- 5
Add eggs, one at a time, beating well after each addition until smooth and creamy
- 6
Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy and mix until well blended
- 7
Pour cheese mixture into crust and bake at 325 degrees F for 50 or 60 minutes, or until well risen
- 8
Turn off heat and let cheesecake cool in oven