Ingredients :
- CRUST
- 3/4 cup chopped pecans (toasted)
- 1 box 1 Box (32 cookies total) ginger snap cookies
- 3 tbsp brown sugar
- 6 tbsp salted butter (melted)
- FILLING
- 3 packages 8 oz. box cream cheese (softened to room temp)
- 1 cup firmly packed brown sugar
- 1 1/2 cup Pumpkin
- 1/2 cup heavy cream
- 1/2 tsp ginger
- 4 each LG eggs (lightly beaten)
- 1/4 cup pure maple syrup
- 3 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/4 tsp ground clove
Method :
- Place a 9" springform pan in double thickness of foil, and wrap securely, spray with not stick BAKING spray
- Combine ingredients for crust and press into bottom of pan.
- Whip cream cheese and brown sugar in stand mixer until smooth and light.
- Add pumpkin, heavy cream, maple syrup, vanilla, and spices; mix well
- Add eggs and beat on low until just combined DO NOT OVER MIX, and pour over crust
- Place springform pan into larger pan, fill with 1" of hot water (in the larger pan)
- Bake 90+ minutes until center is just set and top appears dull. Cool on wire rack for 10 min. Run knife @ edge of pan to loosen.
- Refrigerate 4+ hours or overnight before removing springform pan.
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