Fall Pumpkin Cheesecakes
Notes: If making individual cheesecakes ahead, chill airtight in pans up to 1 day. Freeze in pans up to 1 week; thaw, wrapped, in the refrigerator for 12 to 18 hours. If desired, reheat in a 325° oven for 10 to 12 minutes. To make a large, single cheesecake (to serve up to 12), use a 9-inch tart pan with removable rim. In step 2 reduce butter to about 1 tablespoon and sprinkle 1 1/2 cups chopped pecans in pan. Bake in a 325° oven as directed in step 4 for 50 to 55 minutes. Cut into wedges.
Source: Sunset Magazine
Ingredients
- pecan halves
- About 2 tablespoons melted butter or margarine
- packages cream cheese
- plus 2 tablespoons sugar
- tablespoons brandy or Cognac
- tablespoons maple syrup
- large eggs
- can pumpkin
- tablespoons whipping cream or milk
- teaspoon ground cinnamon
- teaspoon ground ginger
- teaspoon fresh-grated nutmeg
- tablespoons chopped crystallized ginger
- sour cream