Prepare 10- inch spring form
12 oz. any kind of shortbread cookie (crumbs)
½ tsp. Ground ginger spice
1 Tb. Brown Sugar
½ tsp. salt
½ cup chopped pecans or any nuts
Combine all ingredients. Press into bottom and sides of 10- inch spring form pan. Chill for 45 minutes.
15 oz fresh pumpkin (mashed)
1 ½ cups brown sugar
3 (8 oz.)Cream cheese
1 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. ground pumpkin pie spice
¼ cup heavy cream
Preheat oven at 350F. Assemble a bain-marie or water bath.
Beat cream cheese until soft, stir in sugar and continue beating until fluffy. Stir in pumpkin and spices and mix again. Add eggs one at a time then stir in cream. Mix until everything are well combined.
Remove crust from the refrigerate. Pour cheesecake filling over crust and bake in bain-marie for 1 to 1 ½ hour or until done. Turn off the oven and let the cheesecake with the oven door slightly open for 1 hour more. Cover and chill the cheesecake overnight. Serve cool with whipping cream and caramel on the side.
1 cup brown sugar
1 1/4 cup heavy cream
2 Tbs. butter
In a heavy pot over medium heat combine all ingredients and bring to boil. Let it boiling for some minutes until thick. Remove from heat and keep in a jar and refrigerate until use. Warm in the microwave before use.