Fall Fruits Festival - Pumpkin

Today is Tuesday. Day two of Lisa's Fall Fruits Festival. And today's fruit is...pumpkin. I guess most people only think of carving a pumpkin around this time of year. Or pumpkin pie. Here's a little something different for the pumpkin in your life. :)

Pumpkin Cheesecake Deluxe

Ingredients

• 3/4 cup chopped pecans, toasted
• 32 gingersnap cookies, coarsely crushed
• 3 tablespoons brown sugar
• 6 tablespoons butter, melted
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup packed brown sugar
• 1-1/2 cups canned pumpkin
• 1/2 cup heavy whipping cream
• 1/4 cup maple syrup
• 3 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 4 eggs, lightly beaten
• Sweetened whipped cream, optional
• Pecan brittle, optional

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan. Place pecans in a food processor; cover and process until ground. Add gingersnaps, brown sugar and butter; cover and pulse until blended. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.
• In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, cream, syrup, vanilla and spices. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
• Remove sides of pan. Garnish with whipped cream and pecan brittle if desired. Yield: 12 servings.

Well, double the yum in this one. :) Don't forget to go check out what Lisa has linked up.

Until next time...