Pumpkin Cheesecake with Biscuits Cookie Crust Pie

Ingredients:

• 1/2 cup Pecans
• 2 tablespoons of sugar
• The crumbs of biscuits 1 cup (approximately 20 cookies)
• 5 tablespoons unsalted butter, melted
• 1 pound cheese cream, room temperature
• 2/3 cup sugar, packed
• 1/2 cup cream, room temperature
• 1 cup canned pumpkin solid pack
• 3 eggs, room temperature
• 1 tsp cinnamon

Method:

1. Pinch of cloves
2. Pinch of ground ginger
3. Pecan halves, for garnish
4. Oven to 325 degrees. Place the Pecans 1/2 cup of sugar and food processor and process of fine crushed, about 20 seconds.
5. Pour large bowl, add the crumbs of biscuits and mix. Pour the butter and mix well, combine.
6. Mix the Pie Court of 10 inches and uniformly against press bottom and sides form the crust. Bake 10 minutes. Set aside to cool.
7. (May be on an oven). Cheese cream and sugar in a large bowl beat soft and well mixed. Incorporate cream sour and pumpkin. Gradually beat eggs, one at a time, and nails of clove, ginger and cinnamon. Court of the city on the cake.
8. Plate cooking and room for farce. Cook for 45 minutes in the oven or until the filling is set. Cool the rack. Organize aboard pecan halves Cake.

Makes 12 servings.