Pumpkin cheesecake

Pumpkin cheesecake

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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • pkg - 1 oz
  • stick butter - 1 item
  • granulated sugar - 1/3 c
  • finely minced ginger
  • Reserve a third of a cup of this mixture
  • sugar
  • flour - 1/4 c
  • grated zest of one lemon - 1 item
  • can pumpkin - 1 oz
  • eggs, beaten - 6 item
  • sour cream - 2 c
  • honey - 1/3 c

How to make pumpkin cheesecake:

Mix the zwieback crumbs with the sugar, ginger and the melted butter. Reserve a third of a cup of this mixture. Press the rest firmly on the bottom and about a third of the way up the sides of a 9-inch spring-form pan.Cheesecake:4 (8 oz.) pkg. cream cheese1 3/4 c. sugar1/4 c. flour grated zest of one lemon1 (16 oz.) can pumpkin6 eggs, beaten2 c. sour cream1/3 c. honey Blend the cream cheese, sugar, flour, lemon zest, pumpkin, eggs and 1/4 cup sour cream together and pour gently into the pan. Place in a preheated 400° oven and bake for 15 minutes. Reduce heat to 225° and bake 1 1/2 hours. Remove from the oven and spread remaining sour cream on top. Sprinkle the reserved crumbs over the top. Return to the oven and bake 10 minutes. Cool completely in pan overnight in refrigerator. Remove from pan the next day. Drizzle the honey over the top before serving.

Recipe categories: Cheesecake, Desserts, Eggs/dairy.

Rating:
Pumpkin cheesecake
4
Average rating: 4 of 5, total votes: 8
Cook. Time: PT2H
Total Time: PT2H


Cause of complaint:

Related ingredients:
graham cracker crumbs, cream cheese, vanilla wafer crumbs, flour, graham crackers, 9-inch graham cracker pie crust
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