PUMPKIN CHEESECAKE II
This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort. I use the extra whipping cream to decorate the top of the cheesecake.
Provided by Cathy Brisco
Categories Fruits and Vegetables Vegetables Squash
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
- Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
- Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 31.5 g, Cholesterol 158.9 mg, Fat 29.3 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 16.3 g, Sodium 320.4 mg, Sugar 25.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #for-large-groups #desserts #eggs-dairy #vegetables #american #oven #cheesecake #dietary #equipment #number-of-servings
You'll also love
Faraj Marzouq
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this cheesecake. The filling was smooth and creamy, and the crust was the perfect complement.
Saira Rajpot
[email protected]This cheesecake is the perfect fall dessert. It's rich, creamy, and full of pumpkin flavor. I highly recommend it!
MD: Mofiz Khan
[email protected]I made this cheesecake for a potluck and it was a huge success. Everyone loved it! I'll definitely be making it again.
Rapture Ejim
[email protected]This cheesecake was a disappointment. The crust was soggy and the filling was bland. I won't be making this again.
Thabiso Waka
[email protected]I've tried many pumpkin cheesecakes before, but this one is by far the best. The pumpkin flavor is perfectly balanced with the cream cheese, and the crust is out of this world.
Jasmine Baniya
[email protected]This cheesecake is amazing! The crust is the perfect combination of crispy and chewy, and the filling is creamy and flavorful. I will definitely be making this again.
K Valen
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as creamy as I expected. I'm not sure what I did wrong.
Adela Fierro
[email protected]This cheesecake was a bit too sweet for my taste, but my kids loved it.
Aman Tesfaye
[email protected]The cheesecake was easy to make and it turned out beautifully. The only thing I would change is to use a graham cracker crust instead of a cookie crust.
daydr3am
[email protected]I've made this cheesecake several times and it always turns out great. It's a family favorite!
Anusha Magar
[email protected]This pumpkin cheesecake was a huge hit at our Thanksgiving dinner! The crust was perfectly crisp and buttery, and the filling was smooth, creamy, and full of pumpkin flavor. Everyone raved about it, and I'll definitely be making it again next year.