Ingredients:
1 package crushed graham crackers (equivalent to approx. 1 1/2 cups) combined w/ 1/4 cup sugar. Press into the sides of a pie tin. Or use readymade graham cracker crust.
6 tbsp butter, melted
3 8 oz packages of softened cream cheese
3/4 cup sugar
1 3/4 cup brown sugar, divided
4 eggs
1 tsp pumpkin pie spice
1 tsp chai masala
1 tsp vanilla extract
1/4 cup cream
1 cup chopped walnuts
1 16oz can of pumpkin
Preparation:1 package crushed graham crackers (equivalent to approx. 1 1/2 cups) combined w/ 1/4 cup sugar. Press into the sides of a pie tin. Or use readymade graham cracker crust.
6 tbsp butter, melted
3 8 oz packages of softened cream cheese
3/4 cup sugar
1 3/4 cup brown sugar, divided
4 eggs
1 tsp pumpkin pie spice
1 tsp chai masala
1 tsp vanilla extract
1/4 cup cream
1 cup chopped walnuts
1 16oz can of pumpkin
Preheat oven to 365F.
For the walnut topping, combine butter w/ 1 cup brown sugar. Mix well until mixture is crumbly. Stir in walnuts.
For the cheesecake filling, beat cream cheese until smooth.
Add sugar, brown sugar, spices and vanilla extract and blend well.
Beat eggs and cream into mixture.
Pour into pie crust.
Cook:
Turn heat down to 325F.
Bake in oven for 1 hr 35 mins.
Remove from oven and sprinkle walnut topping.
Bake for another 10 mins.
Remove and let it cool.
Refrigerate for at least 4 hours, or overnight.
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