Crunchy top pumpkin cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup ground Gingersnap Cookies, 60 grams 1/2 cup crushed Pecans, 0.5 cup, chopped 1/4 cup melted Butter, unsalted, 0.25 cup 2 pkg Cream Cheese, 500 grams 3/4 cup Granulated Sugar, .75 cup 3 Egg, fresh, 3 large 1 small pack Sour Cream, .25 cup 1-1/2 cups pumpkin puree, 1.5 cup 1 tsp each vanilla and cinnamon1/2 tsp ground ginger and nutmegpinch ground cloves1/3 cup Brown Sugar, .3 cup, packed
1. Grease 9in springform pan; line side with parchment paper. Center pan on square of heavy-duty foil; press to side of pan.
2. In bowl, combine cookie crumbs, pecans and butter; press evenly over bottom of pan. Bake in centre of 350 oven for 10 minutes or until firm to touch. Let cool on rack
3. In large bowl, beat cream cheese with sugar. Add eggs, in at a time. Beat in sour cream. Beat in remaining ingredients except for brown sugar.
4. Place pan in roasting pan; pour in hot water to come to 1 in to sides of pan. Bake in center of 350 C oven for 50 minutes or until edge is puff and center is set.
5. turn off oven. Let cool in bath for an hour. Remove from oven, remove foil. Let cool completely on rack. Cover and refrigerate for minimum 4 hours.
6. On greased foil lined baking sheet, trace 9in circle; spread brown sugar evenly.
With door ajar, broil sugar for 2-3 min. With greased knife cut into 12 immediately. Break along cuts, with tips at center, stand long edge at 45 deg angles on cake.
Number of Servings: 12
Recipe submitted by SparkPeople user ANALOG.
2. In bowl, combine cookie crumbs, pecans and butter; press evenly over bottom of pan. Bake in centre of 350 oven for 10 minutes or until firm to touch. Let cool on rack
3. In large bowl, beat cream cheese with sugar. Add eggs, in at a time. Beat in sour cream. Beat in remaining ingredients except for brown sugar.
4. Place pan in roasting pan; pour in hot water to come to 1 in to sides of pan. Bake in center of 350 C oven for 50 minutes or until edge is puff and center is set.
5. turn off oven. Let cool in bath for an hour. Remove from oven, remove foil. Let cool completely on rack. Cover and refrigerate for minimum 4 hours.
6. On greased foil lined baking sheet, trace 9in circle; spread brown sugar evenly.
With door ajar, broil sugar for 2-3 min. With greased knife cut into 12 immediately. Break along cuts, with tips at center, stand long edge at 45 deg angles on cake.
Number of Servings: 12
Recipe submitted by SparkPeople user ANALOG.
Nutritional Info Amount Per Serving
- Calories: 342.4
- Total Fat: 24.8 g
- Cholesterol: 111.4 mg
- Sodium: 178.5 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 1.3 g
- Protein: 5.9 g
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