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Pecan Cream Cheesecake
one 9 inch pie Yield: 16 servings
Ingredients
1 1/2 cups finely crushed NABISCO Ginger Snaps
1/4 cup finely chopped PLANTERS Pecans
1/4 cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar 3 tablespoons flour
1 (8 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream
1 cup mashed cooked fresh pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla 4 eggs
Directions
Preheat oven to 325 degrees F if using silver 9-inch springform pan
(or to 300 degrees F if using dark nonstick 9-inch springform pan)
Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of pan
Beat cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended
Add sour cream, pumpkin, spice and vanilla; mix well
Add eggs, 1 at a time, mixing on low speed after each addition just until blended
Pour into crust
Bake 1 hour and 15 minutes or until center is almost set. Loosen cake from rim of pan; cool before rim of pan
Refrigerate 4 hours or overnight
Store leftover cheesecake in refrigerator
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