Pumpkin cheesecake

Pumpkin cheesecake

Ingredients/Components

• graham cracker crumbs
• sugar - 1/4 c
• cinnamon - 1/4 tsp
• eggs - 2 item
• vanilla - 1 tsp
• flour
• cornstarch - 2 Tbsp
• nutmeg - 1/2 tsp
• pinch of salt - 1 item
• butter or margarine, melted - 1/3 c
• packed light brown sugar - 1/4 c
• beaten egg - 1 item
• orange juice - 1/2 c
• grated rind of 1 orange
• heavy cream, whipped - 1/2 pt
• undiluted evaporated milk - 2/3 c
• 16 oz
• Press onto the bottom and 1-inch up sides of a spring-form pan
• Beat in pumpkin, eggs and evaporated milk

How to make pumpkin cheesecake:

Combine graham cracker crumbs, sugar and butter in a medium bowl. Press onto the bottom and 1-inch up sides of a spring-form pan. Bake in preheated 350° oven for 6 to 8 minutes. Do not allow to brown. Remove from oven; cool.Cheesecake:3 (8 oz.) pkg. cream cheese, softened1 c. sugar1/4 c. packed light brown sugar2 eggs1 3/4 c. (16 oz.) solid packed pumpkin2/3 c. undiluted evaporated milk1/4 tsp. cinnamon2 Tbsp. cornstarch1/2 tsp. nutmeg Beat cream cheese, sugar and brown sugar until light and fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake in a 350° oven for 55 to 60 minutes, or until edge is set.Topping:2 c. sour cream (room temperature)1/4 to 1/3 c. sugar1 tsp. vanilla3/4 c. sugar pinch of salt1/2 c. orange juice1/2 pt. heavy cream, whipped2 1/2 Tbsp. flour1 beaten egg grated rind of 1 orange Add sugar, flour and salt to beaten egg, orange juice and orange rind. Cook in double boiler until thick. Cool completely, then add the whipped cream.

Spread between cake layers. Cover cake and refrigerate. (I like it best the next day.)

Recipe categories: Cheesecake, Desserts, Eggs/dairy.