24 gingersnaps
3/4 cup pecan halves
4 packages of cream cheese (8oz each)
1 cup sugar
1 can pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
4 eggs
1½ tablespoons honey
Preheat oven to 325 degrees. Use a pulsing action of food processor to process gingersnaps and ¼ cup of pecans until finely crushed. Press onto bottom of 9 inch spring-form pan.
Beat cream cheese and sugar in a large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour 20 min to 1 hour 30 minutes or until center is almost set. Loosen cake from pan and cool. Refrigerate for 4 hours.
Cook honey and remaining pecans in skillet on medium-high heat for 5 minutes or until honey is foamy. Spread onto baking sheet sprayed with cooking spray. Allow nuts to cool completely before topping cheesecake. Enjoy!
Source: http://www.kraftrecipes.com/recipes/spiced-pumpkin-cheesecake-62444.aspx
Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans. We consider ourselves quite lucky to be able to share it with you.
