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Pumpkin cheesecake | wefacecook.com Pumpkin cheesecake | wefacecook.com


Serves: 10
If they like it, it serves 10 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 55 minutes
Totaltime: 1 hour 15 minutes


  • Crust:
  • 3/4 cup Graham cracker crumbs
  • 1/2 cup pecans, ground
  • 1/4 cup brown sugar
  • 1 tablespoon butter, melted
  • Filling:
  • 3 8-ounce cream cheese, softened
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 3 eggs
  • 1 1/2 cups pumpkin, canned
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoons ginger
  • 2 teaspoon milk
  • 1 teaspoon cornstarch
  • 1 teaspoon bourbon
  • Garnish:
  • Whipped cream pecan halves


  • Preheat oven to 350 degrees.
    Combine the crust ingredients. Press firmly onto greased 9 inch spring form pan. Chill.
    Beat cream cheese with sugars until smooth. Beat in eggs one at the time.
    Stir in pumpkin, spices, milk, cornstarch, and bourbon until thoroughly combined. Pour into pan.
    Bake 50 to 55 minutes, or until center of cake is just set. Remove cake from oven and run a knife around sides of pan. Chill.
    Garnish cake with whipped cream and whole pecans.
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