My family liked this recipe, but I confess I thought the texture was a little off – too soft or something. Terrific crust, though. Not going to convert me from pumpkin cheesecake, utimately.
cup or so graham cracker crumbs
1-2 tbsp chopped candied pecans (regular are fine; this is all I could find)
1 tsp sugar
1 tbsp butter, melted
cooking spray
8 oz reduced fat cream cheese
1/2 cup sugar
1/4 cup brown sugar
1 15 oz can pumpkin
2 eggs
2 tbsp bourbon
2 tsp vanilla
1/2 tsp salt
cinnamon to taste
nutmeg to taste
allspice to taste
homemade whipped cream (for serving)
Preheat oven to 350.
Combine crumbs, pecans and tsp sugar. Drizzle in butter and combine. Form into a 9 inch pan, rising up an inch on each sides. Prebake for 8 minutes and cool.
Beat cream cheese, 1/2 cup sugar and brown sugar. Add pumpkin and eggs and beat. Add boubon and next five ingredients to combine. Pour into crust. Put pan into a hot water bath and bake for 35 minutes.
Refrigerate 4+ hours or overnight. Serve w/ whipped cream.
