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Ingredients
2 1/4 cups gingersnap crumbs
1 1/2 cups finely chopped pecans
1 1/3 cups sugar, divided
2/3 cup butter, melted
1 8 oz. pkg cream cheese, softened
2 large eggs
1/2 cup pumpkin
1 tsp pumpkin pie spice
1 tsp vanilla
glazed walnuts for garnish
Preheat over to 350 degrees. In a medium bowl combine gingersnap crumbs, pecans, 1/3 cup suguar, and butter. Press into bottom and three-fourths up sides of three 12-cup mini cheesecake pans. Bake 6 minutes.
In a medium bowl, combine cream cheese and 1 cup sugar. Using an electric mixer at medium speed, beat until creamy. Beat in eggs, pumpkin, and pumpkin pie spice until smooth. Stir in vanilla extract.
Chill 2 hours before removing from pans. Garnish with glazed walnuts.
Note: This recipe comes from Diana's mother-in-law, LaDawn.
Well, even today I think "oh no" when you even MENTION the words "pumpkin recipe"!!!
ReplyDeleteI'm SO glad you posted this recipe -- thanks! One of the best desserts I tasted all season. (So glad you needed a "tester.") :-)
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