Pumpkin Almond Cheesecake
From hooksc 13 years ago
- 90 to make
- Serves 16
Nice fall dessert, not quite as heavy as my others.
Ingredients
- Use almond cookie crust-see crust page. shopping list
- 2 pounds Philly cream cheese, softened shopping list
- 1 cup light brown sugar, packed shopping list
- 5 Tbsp flour shopping list
- 4 large eggs shopping list
- 15 oz. canned pumpkin shopping list
- 1/3 cup evaporated milk shopping list
- 2 1/2 tea. pumpkin pie spice shopping list
- 1 pound almond paste shopping list
How to make it
- Preheat oven to 500^.
- Blend cream cheese, brown sugar until smooth.
- Add flour, mix until smooth.
- Add eggs one at a time.
- Add pumpkin, evap. milk, and spice.
- Mix thoroughly.
- Layer almond paste in bottom of prepared pan.
- Pour pumpkin filling over paste.
- Bake at 500^ for 15 minutes.
- Reduce temp. to 250^, and continue baking for 1 hour.
- Let cool and refrigerate before serving.
- Serve with whipped cream, if you wish.
People Who Like This Dish 4
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