Pumpkin Cheesecake
From debra47 17 years ago
- 75 minutes to make
- Serves 20
I first baked this particular cheesecake 23 years ago for Thanksgiving and I have made it every year since. It has become a family tradition to have this dessert at that particular time. This cheesecake is a very rich one.
Ingredients
- 10 inch springform pan shopping list
- For crust: shopping list
- 1 3/4 cups graham cracker crumbs shopping list
- Use digestive biscuit crumbs if not living in the U.S. shopping list
- 8 tablespoons butter, melted shopping list
- 1/4 cup sugar shopping list
- 1 teaspoon ground cinnamon shopping list
- For cake: shopping list
- 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 tablespoons all -purpose flour shopping list
- 2 teaspoons ground cinnamon shopping list
- 1 teaspoon ground cloves shopping list
- 1 teaspoon ground ginger shopping list
- 1 cup heavy cream shopping list
- 1 tablespoon vanilla extract shopping list
- 1 pound mashed pumpkin shopping list
How to make it
- Preheat oven for 350 degrees
- Place the graham cracker or digestive biscuit crumbs in a bowl and mix with melted butter and sugar.
- Blend well.
- Grease the bottom and partly up the sides of the springform pan.
- Press the crumb mixture onto the bottom and partly up the sides of the pan.
- Smooth the crumb mixture along the bottom to an even thickness.
- Bake for 10 minutes.
- Cool before filling.
- For the cake preheat 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 the vanilla.
- Add the mashed pumpkin.
- Beat at medium speed on an electric mixer until just mixed thoroughly.
- Pour the mixture into the prepared crust.
- Bake for 15 minutes.
- Reduce oven temperature to 275.
- Bake for an additional hour.
- Turn off the heat, but leave the cake in the oven overnight to cool.
- This is to prevent the cake from cracking.
- Serve chilled.
The Rating
Reviewed by 2 people-
I love pumpkin cheesecake - I make them at the holidays instead of pumpkin pie. This recipe looks great.
sunny
in Portland loved it
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