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Pecan Pumpkin Cheese Cake

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Try this Pecan Pumpkin Cheese Cake recipe, or contribute your own. "Corn" and "Pies" are two of the tags cooks chose for Pecan Pumpkin Cheese Cake.

Yield: 10 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Cake

(3, 1) 100% would make again (reviews)

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Verified by stevemur

Servings          
Original recipe makes 10
1 1/2 tsCinnamon
1 tbBourbon
2 tbHeavy cream
1/4 cSugar
1/2 cLight brown sugar
1 tbCornstarch
1/4 cLight brown sugar
3 8-oz packagecream cheese
1 1/2 cSolid pumpkin
1 tsVanilla
1/2 tsGinger
FILLING
3 Eggs
2 cSour cream
3/4 cGraham cracker crumbs
1/2 tsSalt
1/4 cButter; melted
1/2 cpecans; Finely chopped
1/2 tsNutmeg
1 tbBourbon
Crust
TOPPING
1/2 cSugar
2 tbSugar

Pecan Pumpkin Cheese Cake Preparation

From: hammond@odin.scd.ucar.edu (Steve Hammond) Date: Thu, 14 Oct 1993 19:40:17 GMT From Gourmet Magazine a couple of years ago. I have made it numerous times and each time it comes out fantastic. Tom Purcia Crust: 1. Grease a 9in Spring Form pan 2. Combine ingredents and press into pan up about quater in. on side. Filling: 1. Preheat oven to 350 2. In a bowl combine pumpkin, eggs, cinnamon, ginger, nutmeg, salt and brown sugar. 3. In a bowl with an electric mixer cream together the cream cheese and sugar. Beat in cream, cornstarch, vanilla, and bourbon. 4. Combine pumpkin into cream cheese mixture. 5. Pour into crust and bake for 50 to 55 min. 6. Remove from oven and let stand 5 min. Topping: 1. Combine all ingredents and spread over top. 2. Bake for 5 mins. 3. Remove and cool then chill thourghly. 4. Decorate top with pecan halfs. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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Calories Per Serving: 777
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Pecan Pumpkin Cheese Cake Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
Yummy!
2 years, 10 months, 3 weeks, 5 days, 11 hours, 12 minutes ago

Tags

  1. Pies
  2. Corn
  3. Sugar
  4. Cream Cheese
  5. Sour cream
  6. Cream
  7. Butter
  8. Cheese
  9. Ginger
  10. Cake

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