Baked Apple Cider Donut Holes

By carvalhohm

Ingredients

• FILLING:
• 3/4cup3/4 cup chopped pecans, toasted
• 3232 gingersnap cookies, coarsely crushed
• 3tablespoons3 tablespoons brown sugar
• 6tablespoons6 tablespoons butter, melted
• 3packages3 packages (8 ounces each) cream cheese, softened
• 1cup1 cup packed brown sugar
• 1-1/2cups1-1/2 cups canned pumpkin
• 1/2cup1/2 cup heavy whipping cream
• 1/4cup1/4 cup maple syrup
• 3teaspoons3 teaspoons vanilla extract
• 1teaspoon1 teaspoon ground ground Cinnamon
• 1/2teaspoon1/2 teaspoon ground ginger
• 1/4teaspoon1/4 teaspoon ground cloves
• 44 eggs, lightly beaten
• Sweetened whipped cream, optional
• Pecan brittle, optional
• 1cup1 cup crushed gingersnap cookies (about 20 cookies)
• 1/3cup1/3 cup finely chopped pecans
• 1/4cup1/4 cup butter, melted
• 4packages4 packages (8 ounces each) cream cheese, softened, divided
• 1-1/2cups1-1/2 cups sugar, divided
• 2tablespoons2 tablespoons cornstarch
• 2teaspoons2 teaspoons vanilla extract
• 44 eggs
• 1cup1 cup canned pumpkin
• 2teaspoons2 teaspoons ground ground Cinnamon
• 1-1/2teaspoons1-1/2 teaspoons ground nutmeg
• GARNISH:
• Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional
• "For the strength of the pack is the wolf, and the strength of the wolf is the pack"
• 18951895 Rudyard Kipling
• EDUCATE........NOT ERADICATE
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Details

Adapted from community.qvc.com

Preparation

Step 1

Place a greased 9-in. 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 the gingersnaps, brown sugar and butter; cover and pulse until blended. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.

In a large 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 in. of hot water to larger 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 a 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.

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