Pumpkin Cheesecake Piecheesecakes, pies ----CRUST---- 1 cup graham cracker crumbs 1/2 cup ground pecans 2 tablespoon sugar 1/8 teaspoon ginger 1/4 cup butter or margarine,melted ----FILLING---- 3/4 cup brown sugar,firmly packed 1 pkg 8 oz. cream cheese 1 can 16 oz. pumpkin pie filling 1/2 cup heavy cream 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon clove 1 dash black pepper 3 each eggs ----GARNISH---- 1 single pecan halves 1 single sweetened whipped cream CRUST: Preheat oven to 350 degrees.Combine cracker crumbs,pecans,sugar and ginger.Add butter.Stir until well coated.Press,evenly,to bottom and sides of a 9" pie plate.Bake 8 to 10 minutes.Cool on a wire rack. FILLING: Combine brown sugar and cream cheese;beat until light and fluffy.Beat in remaining ingredients in order listed above,adding the eggs one at a time.NOTE: Filling can be made ahead of time. Cover and refrigerate overnight.Bring to room temperature before filling pie shell.Pour into pie shell.Bake 55 to 60 minutes and use toothpick test for exact timing.Cool on a wire rack.Pipe edge with whipping cream and garnish with pecans,if desired.Makes 8 to 10 servings. |
