Rating: 3.5 stars
18 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2

Graham crackers and pecans encrust the spirited, spiced filling. Dollop each serving with sweetened whipped cream.

Bill and Cheryl Jamison
Recipe by Cooking Light November 2009

Gallery

Credit: Ellen Silverman; Styling: Toni Brogan

Recipe Summary

Yield:
8 servings (serving size: 1 wedge and about 1 tablespoon whipped cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare crust, combine first 3 ingredients in a bowl. Drizzle butter over crumb mixture; stir with a fork. Firmly press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes or until lightly browned; cool on a wire rack.

  • To prepare filling, beat cream cheese, 1/2 cup granulated sugar, and brown sugar in a large bowl with a mixer at medium speed until smooth. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. Add bourbon and the next 5 ingredients (through ground allspice); beat 1 minute or until combined. Pour cheese mixture into prepared pan. Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 35 minutes or until center barely moves when side of pan is tapped. Cool completely on wire rack. Cover and refrigerate at least 4 hours or overnight. Place cream and powdered sugar in a small bowl; beat with a mixer at high speed until stiff peaks form. Serve sweetened whipped cream with tart.

Nutrition Facts

284 calories; fat 14.1g; saturated fat 7.8g; mono fat 4.4g; poly fat 0.9g; protein 6.4g; carbohydrates 32.2g; fiber 2.7g; cholesterol 90mg; iron 1.1mg; sodium 356mg; calcium 54mg.
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