Ingredients:
2 cups crushed windmill cookies ( about 12 cookies)
1/2 cup butter, melted
4 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
1 cup canned pumpkin
1/4 cup whipping cream
3 tablespoons flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon vanilla extract
4 eggs
2 egg yolks
1/2 cup sugar
1 cup pecan halves
2 cups whipping cream
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
Directions:
Combine cookie crumbs and butter; press into a greased 13 x 9 x 2 inch baking dish. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack.
In large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt and vanilla.
Add the eggs and yolks; beat on low speed just until combined. Pour over prepared crust. Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled.
Sprinkle sugar into a large nonstick skillet. Without stirring, heat over medium-low until sugar is melted. Stir in pecans. Transfer to a piece of greased foil; cool. Break pecans into pieces.
In a small mixing bowl, beat cream until it begins to thicken. Add confectioners sugar and vanilla; beat until stiff peaks form. Spread over chilled cheesecake. Sprinkle with sugared pecans. Cut into bars. Refrigerate leftovers.
Servings: 24-30
Time preparation: 20 min.
Time total: 70 min.