Spiced Autumn Cheeks
From grizzlybear 16 years agoIngredients
- 3/4 Cup graham cracker crumbs, Or 3/4 Cup vanilla wafer crumbs shopping list
- 1/2 Cup walnuts, ground (I like pecans cause I have a tree so I have lots of them..haha) shopping list
- 6 Tablespoons Melted butter shopping list
- 2 Pounds cream cheese, softened shopping list
- 1 1/2 Cups sugar shopping list
- 1/3 Cup flour shopping list
- 2 Teaspoons cinnamon shopping list
- 1 Teaspoon nutmeg shopping list
- 1/2 Teaspoon ground cloves shopping list
- 1/4 Teaspoon ground allspice shopping list
- 6 Large eggs shopping list
- 1 1/2 Cups pumpkin puree, (14 1/2 oz.)….(if you use fresh pumpkin you will have to season it with the pumpkin pie spice) shopping list
- whipped cream shopping list
How to make it
- Prepare 9" springform pan (butter sides and bottom). Combine graham or vanilla wafer crumbs, walnuts, melted butter and press up sides and on bottom of pan. Chill. In large bowl, beat cream cheese until light. Gradually add sugar, flour and spices. Beat in eggs, 1 at a time, blending well. Add pumpkin puree and blend well. Pour batter into chilled pan and bake in center of oven at 325 F for 90 minutes. Turn off heat and let cake stand for 30 min. with door open. Cool on rack and then chill for 2 hours for about 2 hours. Serve with whipped cream.
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