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Ettore's Pumpkin Cheesecake

Author/Submitted by: Ettore's European Bakery. Fair Oaks Blvd., Sacramento
Servings: 0
Categories: Alcohol / Cheesecakes / Desserts / Pumpkin


1 1/2  cup  graham cracker crumbs
1/3  cup  ground pecans
1/2  teaspoon  ginger
1/2  teaspoon  cinnamon
1/3  cup  melted butter

32  ounces  cream cheese
1 1/4  cup  brown sugar
3  tablespoons  maple syrup
3  tablespoons  brandy, or rum
1  teaspoon  ginger and cinnamon
1/2  teaspoon  nutmeg
4  whole  eggs
1/2  cups  whipping cream
1  cup  pumpkin puree

1. Crust Combine all ingredients - press into buttered bottom of 10" springform - Bake at 425 F for 10 minutes - take pan out, turn oven to 325 F.

2. Beat cream cheese until smooth - add sugar, maple syrup, brandy, ginger, cinnamon and nutmeg - blend well - add eggs one at a time - beating thoroughly - add cream and pumpkin and mix well - pour into crust - bake for 45 to 60 minutes.

3. Add crushed nuts to the edge. Slice and enjoy!

For a different crust, make a sugar cookie the size of the pie. Spread apricot preserves on the cookie. Bake filling without crust. Place saran wrap inside the bake pan, fill with cheesecake filling and bake. Next, freeze the filling to make it easier to work with. Place pumpkin cheesecake on cookie. Spread glaze on top and around the filling. Add crushed nuts to the edge.

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