Pumpkin Cheesecake
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NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
My sister-law made this Pumpkin Cheesecake for thanksgiving dinner in 2008 & it's a 5 star dessert. The recipe came from about.com/southernfood.
Servings: 12
Ingredients:
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1 1/2 cups graham cracker crumbs
3 Tbsp granulated sugar
3 Tbsp melted butter
1/2 tsp cinnamon
2 8oz/pkg cream cheese, softened
1 cup whipping cream
1 cup canned pure pumpkin
3/4 cup granulated sugar
4 eggs, seperated
3 Tbsp all-purpose flour
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1 cup sour cream
2 Tbsp granulated sugar
1/2 tsp vanilla extract
Preparation:
Combine first 4 ingredient for crust, press into bottom & about 2" up the sides of a 9" springform pan. Bake at 325* for 5 minutes. In a large mixing bowl, combine cream cheese with whipping cream, pumpkin, sugar, egg yolks, flour, 1 tsp vanilla, spices & salt. Beat until smooth. Beat egg whites until stiff; fold into pumpkin mixture. Spoon batter into crust. Bake at 325* for 1 hour. Combine topping; last 3 ingredients, spread over cheesecake & bake 5 minutes longer. Chill thoroughly before serving & store leftovers in refrigerator.
NOTE:
This recipe has not been checked or tested by The Canadian Living Test Kitchen.Tags:
Source
Loreene Jalbert
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