This is the best pumpkin cheesecake that I’ve ever had.
Crust:
1 ½ cup Keebler Pecan Sandie Cookies
2 tablespoons Sugar
2 tablespoons butter – melted
1 egg – separated (yolk in crust, white to seal)
¼ cup pecan bits
Combine all ingredients minus the egg white and press into the bottom of a springform pan. Cook in 400 degree preheated oven for 8 minutes. After crust has cooled, brush with lightly beaten egg white to seal.
Filling:
4 – 8 oz. cream cheese
1 cup granulated sugar
4 eggs
3 egg yolks
2 tablespoons + 1 teaspoon of cornstarch
2 teaspoons of cinnamon
1 teaspoon of ginger
½ teaspoon of cloves
1 cup whipping cream
1 tablespoon of vanilla extract
1 – 16 oz. can of Libby’s pure pumpkin
Combine cream cheese, sugar, eggs and yolks in large mixing bowl and mix until smooth. Add dry ingredients. Beat in cream and pumpkin. Pour filling into cooled crust. For ease of handling, put pan on cookie sheet. Bake at 425 degrees for 15 minutes. Reduce heat to 300 and bake for an additional 60 – 65 minutes. Turn off oven, crack door and allow to cool in the oven. Chill for several hours or overnight before serving.
