Pumpkin cheesecake

Pumpkin cheesecake



  • graham cracker crumbs - 1/4 c
  • sugar
  • salt - 1/4 tsp
  • all-purpose flour - 1/4 c
  • large eggs - 5 item
  • pumpkin pie spice - 2 tsp
  • can pumpkin - 1 oz
  • heavy cream, whipped - 1/2 c
  • each pkg - 4 oz

How to make pumpkin cheesecake:

Butter bottom and sides of 9-inch spring-form pan generously. Sprinkle with cracker crumbs; shake pan to coat all sides. Let excess crumbs remain on bottom. Heat oven to 325°. In large mixing bowl, beat cream cheese with mixer until fluffy. Beat in sugar gradually. Add eggs, one at a time, beating well after each addition. Beat in flour, salt, pumpkin and spice. Pour into prepared pan. Bake 1 hour and 30 minutes or until firm around sides, but soft in center. Turn off heat. Open oven door a crack; let cake cool in oven 30 minutes. (Top of cake will have cracked during baking.) Remove cake from oven. Cool completely on wire rack. Remove sides of pan. Chill. Before serving, top center with whipped cream. Makes 10 servings.

Recipe categories: Cheesecake, Desserts, Eggs/dairy.

Pumpkin cheesecake
Average rating: 3.6 of 5, total votes: 5
Cook. Time: PT2H
Total Time: PT2H

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Related ingredients:
pkg, all-purpose flour, cream cheese, softened, graham crackers, crushed, chopped toasted almonds, cup sifted flour, butter flavor or regular crisco, vanilla pound cake, broken up into crumbs
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