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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
Ingredients: 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
Directions:
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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