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Pumpkin Cheesecake (Andiamo)

Author/Submitted by: Andiamo, 3145 Folsom Boulevard, Sacramento, CA 95816, (916) 456-0504
Servings: 10
Categories: Alcohol / Cheesecakes / Desserts / Pecans


3/4  cup  graham cracker crumbs
1/2  cup  gingersnap cookie crumbs
1/3  cup  sugar
1/4  cup  pecans, finely chopped
1/3  cup  butter or margarine, melted

2  pounds  cream cheese, softened
1 1/4  cups  sugar
3  tbsp.  maple syrup
3  tbsp.  brandy
1  tsp.  ground ginger
1  tsp.  cinnamon
1/2  tsp.  nutmeg
4    eggs
1  cup  pumpkin, cooked and pureed
1/4  cup  heavy cream

2  cups  sour cream
1/4  cup  sugar
1  tbsp.  maple syrup
1  tbsp.  brandy

1. Crust Mix crumbs, sugar, nuts and melted butter. Reserve 1/4 cup of this mixture. Press remainder in bottom and 1/2 inch up the sides of a 10-inch spring-form pan.

2. Filling Beat cream cheese until smooth. Gradually add sugar, beating until fluffy. Add maple syrup, brandy, and spices and blend well. Add eggs one at a time and blend well after each addition. Add pumpkin and cream. Pour filling into spring-form pan. Bake for 50 to 60 minutes at 375 degrees. Cool for 15 minutes.

3. Topping Mix sour cream, sugar, maple syrup and brandy. Spread over cheesecake. Bake for 10 minutes. Chill 3 hours before removing from pan.

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