This recipe came out of the Taste of Home magazine Aug/Sept 2008 issue, pg 33. Lisa M. who submitted the recipe said she won 1st place in a pumpkin baking contest with this dessert. The judges gave high-marks to the gingersnap-pecan crust and the filling that was creamy and marbled.
Ingredients
- 1-1/2 cups crushed gingersnap cookies (apox 30 cookies)
- ½ cup finely chopped pecans
- ½ cup melted butter
- Two 8 oz pkg of cream cheese
- ½ cup + ¼ cup sugar
- 1 tsp vanilla
- 3 lightly beaten eggs
- 1 cup canned pumpkin
- 1 tsp cinnamon
- ¾ tsp nutmeg
- Garnish (both are optional)
- Whipped topping
- Ginger bread cookies, cut into wedges
Instructions
- Preheat the oven to 350
- Place a 9" spring-form pan on an 18" square piece of heavy duty alum foil.
- Wrap the foil around the pan and set aside.
- In a small bowl, combine the pecan and cookie crumbs. Stir in the butter.
- Press in the bottom and 1" up along the sides.
- Bake for 9-11 minutes (or until it is set)
- Allow to cool in a wire rack.
- In a large mixing bowl beat the cream cheese and ½ cup of the sugar until smooth
- Add vanilla and the eggs.
- Place 1 cup of the filling in a small bowl and stir in the pumpking, spices
- and remaining sugar.
- Set aside ¾ cup of this pumpkin filling.
- Pour the remaining pumpkin filling into the crust.
- Top with the plain filling.
- Drop the reserved pumpkin filling by spoonfuls onto the top, using a knife,
- cut into and give it a swirled appearance.
- Place the spring-form pan into a large baking pan, add 1" of hot water to
- the large pan.
- Bake for 50-60 minutes or until set.
- Remove the spring-form pan from the water-bath. Allow to cool on a wire rack
- for 10 minutes.
- Run a knife around the edge to loosen. Allow to cool an additional hour.
- Refrigerate overnight.
- Remove from pan and garnish before serving.
No comments:
Post a Comment