Bears Pumpkin Cheesecake
From grizzlybear 15 years ago
- 98 minutes to make
- Serves 68
This cheesecake has to be tried to be believed. ENJOY.........Griz
Ingredients
- PASTRY shopping list
- 1 cup flour shopping list
- 1/4 cup sugar shopping list
- 1 tsp vanilla shopping list
- 1 egg yolk shopping list
- 1/4 cup butter, softened shopping list
- FILLING shopping list
- 2 1/2 lb packaged cream cheese, softened shopping list
- 3/4 cup packed light brown sugar shopping list
- 1 cup sugar shopping list
- 3 Tbsp flour shopping list
- 3/4 tsp ground allspice shopping list
- 3/4 tsp ground ginger shopping list
- 1/2 tsp ground cinnamon shopping list
- 1 lb canned pumpkin shopping list
- 2 egg yolks shopping list
- 5 eggs shopping list
- 1 tsp vanilla extract shopping list
- 1/4 cup heavy cream shopping list
How to make it
- (PASTRY)
- (1) Preheat the oven to 400 deg. F. Grease the bottom
- and sides of a 9 inch diameter 3 inch deep spring-
- form pan.
- (2) Prepare the pastry by stirring flour and sugar
- together in a bowl. Cut in butter, egg yolk and
- extract. Work the dough (which will be very
- crumbly) with hands to complete the mixing.
- Evenly press the dough on the bottom and up the
- sides (to within 1/2 inchcm" of the top) of the
- springform pan. Bake in the preheated oven for 10
- minutes, or until golden brown. Remove and set
- aside to cool while preparing the filling.
- PROCEDURE (FILLING)
- (1) Increase the oven temperature to 475 deg. F.
- (2) Beat the cream cheese in a large bowl until smooth
- and soft. Beat in the sugars, flour, spices and
- pumpkin until well blended. Add egg yolks and eggs
- one at a time, beating well after each addition.
- Add vanilla extract, beat in well. Stir in the
- cream.
- (3) Pour filling into the pastry crust. Bake for 12
- minutes. Without opening the oven door, reduce the
- oven temperature to 200 deg. F degrees and leave
- the cheesecake in the oven for an additional 1
- hour and 15 minutes. At the end of the baking
- time, turn off the oven, but leave the cheesecake
- sitting inside (without opening the door) until
- the oven cools (about 2 to 3 hours). Remove from
- the oven, refrigerate overnight.
The Rating
Reviewed by 6 people-
Being the Cheesecake FREAK that I truly am,
I absolutely CANNOT wait to bake this!
I'll let you know when I do!
Thanks so much for sharing...
Highest 5 to you!
Deb~
pinkpasta
pinkpasta
in Upstate loved it
-
CHEESECAKE IS ONE OF THE FEW THINGS I'VE MADE THAT WAS NOT QUICK - AND IT IS WORTH THE WAIT!
GREAT RECIPE! CAROL LEE
leebear
in Brookpark loved it
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Cheesecake...my weakness. Always my choice for any holiday so I am ecstatic to have a new Thanksgiving or autumn anytime cheesecake recipe! Have been missin' ya, Griz...glad to see ya again.
crabhappychick
in Pittsburgh loved it
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