Step 1: This crust can be chilled for 1 hour instead of baking, but I think it holds together better when baked --- stir together crumbs, pecans, both sugars and melted butter until well combined, then press the crumb mixture evenly into bottom and 1/2-inch up sides of pan. of a 9-inch springform pan.
Step 2: Bake in a preheated 350 degree F oven for 8 minutes; remove and cool completely.
Step 3: Keep heat at 350 degrees F and set oven rack to middle position.
Step 4: In a medium bowl whisk together pumpkin puree, eggs, brown sugar, whipping cream, vanilla and liqueur until thoroughly combined.
Step 5: In a large bowl stir together white sugar, cornstarch, cinnamon, nutmeg, ginger and salt; add in the softened cream cheese and beat with an electric mixer at high speed until creamy and smooth (about 3-4 minutes).
Step 6: Pour filling into crust (smoothing the top).
Step 7: Place the springform pan on top of a shallow baking pan (just in case the springform leaks).
Step 8: Bake in center oven until center is just set (about 50-60 minutes).
Step 9: Transfer to a rack and cool for about 3 hours.
Step 10: Chill in refrigerator for a minimum of 24 hours.
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