Pumpkin Cheesecake
From cerim 16 years ago
- 60 minutes to make
- Serves 20
This is a good seasonal twist for cheesacake. With the delicious desert, you can have your cake and eat it too! It can be served either warm or chilled with whipped cream on top or vanilla ice cream on the side.
Ingredients
- 2 1/2 pounds cream cheese shopping list
- 1 Cup Granulated sugar shopping list
- 4 Large eggs - lightly beaten shopping list
- 3 egg yolks - lightly beaten shopping list
- 3 TBS All -Purpose flour shopping list
- 2 TSP ground cinnamon shopping list
- 1 TSP ground cloves shopping list
- 1 TSP ground ginger shopping list
- 1 Cup heavy cream shopping list
- 1 TBS vanilla extract shopping list
- 1 Can (1 Pound) Mashed pumpkin shopping list
How to make it
- Preheat the oven to 425 degrees
- In a large mixing bowl, beat together the cream cheese, sugar, eggs, and yolks.
- Add the flour, cinnamon, cloves, and ginger
- Beat in the cream and vanilla, then add the mashed pumpkin and beat at medium speed on a electric mixer until just mixed thoroughly.
- Pour the mixture into the prepared crust and bake for 15 minutes
- Reduce the oven temperature to 275 degrees and bake for an additional hour
- Turn off the heat , but leave the cake in the oven overnight to cool
- The basic crumb crust recipe will be posted seperately
People Who Like This Dish 7
- pats1013 NJ
- damiadedannon ID
- justin860 New London, CT
- organicmama CA
- clbacon Birmingham, AL
- henrie Savannah, GA
- cerim Mountain View, CA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 7
-
All Comments
-
Your Comments