Registered: September 29, 2004 Location: Oklahoma Posts: 72
Thu, Mar 17, 2005 @ 6:51 AM
Pumpkin Cheesecake
Ingredients
1 ¾ c. graham cracker crumbs
¼ c. finely ground pecans
1 Tbs. light brown sugar
1 tsp. ground cinnamon
1 stick unsalted butter - melted
3 – 8oz blocks of cream cheese
1 ½ c. sugar
2 Tbs. cornstarch
1 tsp. vanilla extract
1/8 tsp. ground nutmeg
2 large eggs
2 large egg yolks
1 – 15 oz. can of pumpkin
¼ c. heavy cream
Preheat oven to 350°.
Combine cracker crumbs, pecans, brown sugar, and ½ tsp. of the cinnamon in a medium bowl. Mix in the melted butter and press the mixture evenly into the bottom and about 1 inch up the sides of an ungreased 9-inch springform pan.
Beat the cream cheese, sugar, cornstarch, vanilla, ½ tsp cinnamon, and nutmeg in a bowl with mixer on low speed until smooth and fluffy. Scraping the bowl as needed. Add the eggs and yolks until just blended. Then mix in the pumpkin and cream. Pour the batter into pan and place on a baking sheet. Bake until center is nearly set, about 60 to 70 minutes. Cool on a wire rack for about 15 minutes and then run a knife between the cake and the sides of the springform pan. Remove the sides and cool complete on the rack before covering tightly and refrigerate. Best well chilled before serving – so refrigerate for several hours to overnight.
Serves: 10 to 12
------------------------------ What are we waiting for? Let's start stampin'!