ORIGINAL PUMPKIN CHEESECAKE DELUXE

Name: ORIGINAL PUMPKIN CHEESECAKE DELUXE
Total time: 5400 s
Yield: 16 servings
Cuisine: American
Ingredients: 3/4 cup chopped pecans (toasted); 1 box 1 Box (32 cookies total) ginger snap cookies; 3 tbsp brown sugar; 6 tbsp salted butter (melted); 3 packages 8 oz. box cream cheese (softened to room temp); 1 cup firmly packed brown sugar; 1 1/2 cup Pumpkin; 1/2 cup heavy cream; 1/2 tsp ginger; 4 each LG eggs (lightly beaten); 1/4 cup pure maple syrup; 3 tsp pure vanilla extract; 1 tsp cinnamon; 1/4 tsp ground clove

Lisa @cook_3487896

I make this every holiday, smooth, decadent, and wonderfully perfect for the season. Added temp/time for baking sorry everyone.

Lisa @cook_3487896

I make this every holiday, smooth, decadent, and wonderfully perfect for the season. Added temp/time for baking sorry everyone.

Saved

Ingredients

90 mins

16 servings

CRUST
3/4 cupchopped pecans (toasted)
1 box1 Box (32 cookies total) ginger snap cookies
3 tbspbrown sugar
6 tbspsalted butter (melted)
FILLING
3 packages8 oz. box cream cheese (softened to room temp)
1 cupfirmly packed brown sugar
1 1/2 cupPumpkin
1/2 cupheavy cream
1/2 tspginger
4 eachLG eggs (lightly beaten)
1/4 cuppure maple syrup
3 tsppure vanilla extract
1 tspcinnamon
1/4 tspground clove

Saved

Steps

90 mins

1

Sorry, I could have sworn I added temp
It's 325° for 70-90 min. I unsubscribed to push notifications when a couple of my recipes got trolled by people, not looking for new recipes, but to trash any and everything they see.... My deepest apologies for those actually trying this recipe.
2

Place a 9" springform pan in double thickness of foil, and wrap securely, spray with not stick BAKING spray
3

Combine ingredients for crust and press into bottom of pan.
4

Whip cream cheese and brown sugar in stand mixer until smooth and light.
5

Add pumpkin, heavy cream, maple syrup, vanilla, and spices; mix well
6

Add eggs and beat on low until just combined DO NOT OVER MIX, and pour over crust
7

Place springform pan into larger pan, fill with 1" of hot water (in the larger pan)
8

Bake 90+ minutes until center is just set and top appears dull. Cool on wire rack for 10 min. Run knife @ edge of pan to loosen.
9

Refrigerate 4+ hours or overnight before removing springform pan.