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Home Healthy Saute Creamy Potato Soup

Pumpkin Cheesecake Recipe

Ingredients

How to make it

  • Mix the graham cracker crumbs with the melted butter and press onto the bottom and slightly up the sides of a 9-inch springform pan which has been sprayed with cooking spray plus flour. Set aside the pan. Pre-heat the oven to 350. Combine the cream cheese, brown sugar, and flour. Beat until smooth. Add the eggs and egg yolk, one at a time, beating after each addition. Add the pumpkin, vanilla, all the spices, and the cream. Beat the mixture until smooth. Pour this mixture over the crust. Just before placing the unbaked cake in the oven, half-fill a pan with almost-boiling water and place it in the bottom of the oven. Bake the cake at 350 for 15 minutes. Lower the oven temp to 225 and bake for another 75 minutes or until the center no longer looks wet and shiny.
  • FOR A NEVER-CRACK CAKE: After the cooking time, turn off the oven and leave the cake in the oven for at least 1 hour with the door closed. Remove the cake and place on a wire cooling rack. Do not remove the side of the springform pan. Let the cake stand on the cooling rack for at least 2 hours or until the bottom of the pan is completely cool. Refrigerate overnight but be sure the cake is completely cooled. Slowly remove the side of the springform before serving. See Photo
  • Garnish if desired.
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The Cook

NCcook22 Charlotte, NC

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