Pumpkin Cheesecake Deluxe

By ctaubenheim

Ingredients

• 3/4 cup chopped pecans, toasted
• 32 gingersnap cookies, coarsely crushed
• 3 Tbsp brown sugar
• 6 Tbsp butter melted
• FILLING;
• 3 pkgs (8oz each) cream cheese, softened
• 1 cup packed brown sugar
• 1 1/2 cups canned pumpkin
• 1/2 cup heavy whipping cream
• 1/4 cup maple syrup
• 3 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 4 eggs, lightly beaten
• sweetened whipped cream, optional
• pecan brittle, optional

Details

Preparation time 35mins
Cooking time 105mins

Preparation

Step 1

Place a greased 9 inch springform pan on a double thickness of heavy duty foil, securely wrap foil around pan. Place pecans in a food processor, cover and process until ground. Add gingersnaps, brown sugar and butter; cover and pulse until blended. Press onto the bottom and 2 inch up the sides of the prepared pan; set aside. In a large mixing bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, cream, syrup, vanilla, and spices. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan, add 1 inch of hot water to large pan. Bake at 325 for 60-70 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Garnish with whipped cream and pecan brittle if desired.