Crust:
1 cup vanilla wafer crumbs (we crushed up Nila wafers)
1/2 cup ground pecans
1/2 cup butter, melted
Stir all these together and press the crust into a 8-10" springform pan
Cheesecake:
2 pkgs cream cheese
1/2 cup packed brown sugar
3 large eggs
1/4 cup whipping cream
1/4 cup flour
1/2 tsp pumpkin spice (or cinnamon)
1 tsp vanilla
1 cup canned pumpkin
Preheat the oven to 350 degrees. Mix cream cheese until smooth in a food processor until smooth. Add brown sugar and mix well. Add eggs one at a time, blending well between each one. Add flour, salt, pumpkin spice, vanilla and pumpkin. Blend until smooth.
Pour over the crust. Bake for 1 hr and let it cool completely.
Make the Prairie Woman's Caramel Sauce (below) and a recipe for the Cinnamon-Spiked Whipping Cream.
1 cup vanilla wafer crumbs (we crushed up Nila wafers)
1/2 cup ground pecans
1/2 cup butter, melted
Stir all these together and press the crust into a 8-10" springform pan
Cheesecake:
2 pkgs cream cheese
1/2 cup packed brown sugar
3 large eggs
1/4 cup whipping cream
1/4 cup flour
1/2 tsp pumpkin spice (or cinnamon)
1 tsp vanilla
1 cup canned pumpkin
Preheat the oven to 350 degrees. Mix cream cheese until smooth in a food processor until smooth. Add brown sugar and mix well. Add eggs one at a time, blending well between each one. Add flour, salt, pumpkin spice, vanilla and pumpkin. Blend until smooth.
Pour over the crust. Bake for 1 hr and let it cool completely.
Make the Prairie Woman's Caramel Sauce (below) and a recipe for the Cinnamon-Spiked Whipping Cream.
adapted from Emeril Lagasse's Pumpkin Cheesecake
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