Pumpkin cheesecake

Pumpkin cheesecake

Ingredients/Components

• sugar - 1/4 c
• pkg - 4 oz
• confectioners sugar - 1/2 c
• heavy cream - 1/2 c
• large eggs - 5 item
• whipping cream
• pumpkin pie spice - 2 tsp
• lemon juice - 1 Tbsp
• stick margarine or butter, melted - 1 item
• box graham cracker crumbs - 1 item
• puree of pumpkin - 3/4 c
• rum flavoring or extract to taste optional - 1 item

How to make pumpkin cheesecake:

Topping:1 1/2 c. whipping cream1/2 c. confectioners sugar rum flavoring or extract to taste (optional) Preheat oven to 450°. Toss together graham cracker crumbs, butter or margarine and 1/4 cup sugar. Press into bottom and up sides of a 9-inch spring-form pan. Beat cream cheese with electric mixer until very fluffy. Gradually beat in sugar. Beat in eggs, one at a time, beating well after each addition. Beat in pureed pumpkin and lemon juice. Stir in pumpkin pie spice and cream. Turn into graham cracker crust in spring-form pan. Bake at 450° for 15 minutes; turn oven to 325° and continue to bake for 45 minutes. Turn oven off; do not open oven door until cake is completely cooled to prevent cracking the top. Top with whipped cream (add confectioners sugar and rum flavoring if desired) and garnish with pecans if desired. Serve chilled.

Recipe categories: Cheesecake, Desserts, Eggs/dairy.