Login to Save Like

Ingredients

• 2 cups pecan halves
• About 2 tablespoons melted butter or margarine
• 2 packages (8 oz. each) cream cheese
• 2/3 cup plus 2 tablespoons sugar
• 3 tablespoons brandy or Cognac
• 3 tablespoons maple syrup
• 2 large eggs
• 1 can (15 oz.) pumpkin
• 2 tablespoons whipping cream or milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon fresh-grated nutmeg
• 2 tablespoons chopped crystallized ginger
• 2 cups (1 pt.) sour cream

Description

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 Cheesec

MyRecipes