pumpkin cheesecake

By rejadez

Ingredients

• Crust:
• 3/4 cup of chopped pecans
• 32 ginger snap cookies, crushed
• 3 T brown sugar
• 6 T melted butter
• Filling:
• 3 (8 oz) packages of softened cream chese
• 1 cup packed brown sugar
• 1-1/2 cups of canned pumpkin
• 1/2 cup of heavy cream
• 1/4 cup of maple syrup
• 3 t vanilla extract
• 1 t ground cinnamon
• 1/2 t ground ginger
• 1/4 t ground cloves
• 4 eggs, lightly beaten
• sweatened whip cream

Preparation

Step 1

for the crust, mix all the dry ingredients together then pour the melted butter and mix until a thick consistancy and press onto a bottom of a 9 in round baking dish.

In a large mixing bowl. beat cream cheese and brown sugar until smooth. Beat the pumpkin, cream, syrup, vanilla and spices. add eggs, beat on low untill combined.pour onto crust.
Bake at 325 for 60-70 min
romove and let cool, then chill over night.
Add whipped cream to garnish