Nellie’s Nest Fall Pumpkin
Cheesecake Recipe
CRUST
·
2
cups organic graham cracker crumbs
·
1/2
teaspoon ginger
·
1/2
teaspoon cinnamon
·
1/3
cup melted butter
·
1/4
cup organic sugar
Directions
Preheat oven to 425°. Combine ingredients and press into bottom of 10" spring-form pan. Bake for 8-10 minutes. Remove from oven. Reset oven to 325°.
FILLING
Preheat oven to 425°. Combine ingredients and press into bottom of 10" spring-form pan. Bake for 8-10 minutes. Remove from oven. Reset oven to 325°.
FILLING
·
2
lbs organic cream cheese softened
·
1
teaspoon ginger
·
1
teaspoon cinnamon
·
1/2
teaspoon nutmeg
·
1/4
cup organic whipping cream
·
1-1/4
cups organic sugar
·
3
tablespoons cognac
·
4
Nellie’s Nest Cage-Free Eggs at room temperature
Directions
Beat cream cheese with mixer in a large bowl until smooth. Gradually add sugar, beating until light and fluffy. Add maple syrup, cognac, ginger, cinnamon and nutmeg. Blend thoroughly. Add eggs, one at a time, beating thoroughly after each one. Add whipping cream and pumpkin. Mix well. Pour onto cooled piecrust in spring-form pan. Bake at 325° for 45 minutes, then turn oven off but do not remove cheesecake.
Do not open door during baking time or for one hour after oven is turned off!
TOPPING
Beat cream cheese with mixer in a large bowl until smooth. Gradually add sugar, beating until light and fluffy. Add maple syrup, cognac, ginger, cinnamon and nutmeg. Blend thoroughly. Add eggs, one at a time, beating thoroughly after each one. Add whipping cream and pumpkin. Mix well. Pour onto cooled piecrust in spring-form pan. Bake at 325° for 45 minutes, then turn oven off but do not remove cheesecake.
Do not open door during baking time or for one hour after oven is turned off!
TOPPING
·
2
cups organic sour cream
·
1
tablespoon cognac
·
1/4
cup organic sugar.
Preheat oven to
425-degrees. Blend ingredients, spread over cheesecake and bake 10 minutes.
Allow to cool at room temperature. Chill for at least 3 hours before removing
sides of pan.
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