pumpkin cheesecake
(2 ratings)
your guests will think you labored long and hard when they taste this cheesecake. But it's really not hard to make, and you can make ahead of time. The secret to a perfectly textured cheesecake lies in the baking techniqueSource: Unknown
►
(2 ratings)
Ingredients For pumpkin cheesecake
-
crust:
-
1 cup pecans, about 4 ounces, chopped
-
1 cup graham cracker crumbs
-
2 tablespoon sugar
-
5 tablespoons unsalted butter, melted
-
filling:
-
2 1/2 pounds cream cheese at room temperature
-
1 cup sugar
-
four large eggs, lightly beaten
-
three egg yolks, lightly beaten
-
3 tablespoons flour
-
2 teaspoons ground cinnamon
-
1 teaspoon ground cloves
-
1 teaspoon ground ginger
-
1 cup heavy cream
-
1 tablespoon vanilla extract
-
16 ounces pumpkin puree
-
whipped cream for garnish
How To Make pumpkin cheesecake
-
1preheat the oven to 350°.
-
2For the crust, mix together the pecans, graham cracker crumbs and sugar. Make a well in the center and add the melted butter. Mix with a fork or your fingers until blended.
-
3Press the crust into the bottom and about 1 inch up sides of a 10 inch springform pan.
-
4For the filling, mix the cream cheese, sugar, eggs and egg yolks in a large mixing bowl. With an electric mixer, mix the ingredients until blended.
-
5Add the flour, cinnamon, cloves, and ginger and beat until mixed. Beat in the cream and vanilla.
-
6Add the pumpkin puree and beat on medium speed until well mixed
-
7Pour the filling mixture into the springform pan and bake for 15 minutes.
-
8Reduce the oven heat to 275° and bake for one hour. Turn off the oven heat and leave the cake in the oven for two hours. Cover the cheesecake and chill until ready to serve. Serve garnished with whipped cream. Serves eight.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT