PUMPKIN CHEESECAKE II
This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort. I use the extra whipping cream to decorate the top of the cheesecake.
Provided by Cathy Brisco
Categories Fruits and Vegetables Vegetables Squash
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
- Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
- Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 31.5 g, Cholesterol 158.9 mg, Fat 29.3 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 16.3 g, Sodium 320.4 mg, Sugar 25.5 g
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Mirlande Duret
[email protected]This is my favorite pumpkin cheesecake recipe. It's always a hit at parties.
Amohelang Ndhlovu
[email protected]This cheesecake is so easy to make and it always turns out perfect. I highly recommend it!
LaShondra Cooley
[email protected]I love the combination of pumpkin and cheesecake. This recipe is a keeper.
Md Saddim
[email protected]This cheesecake is a bit too sweet for my taste.
Udayah Ndagire
[email protected]I've made this cheesecake for years and it's always a hit. It's my go-to recipe for Thanksgiving.
Deborah Christopher
[email protected]This cheesecake is perfect for fall. The pumpkin flavor is warm and inviting.
Asfa Ghulam
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this cheesecake. It was light and fluffy.
Auguste Freudcaël
[email protected]This cheesecake is so rich and decadent. I love the pumpkin flavor.
Kawshal Bhuj
[email protected]I followed the recipe exactly and my cheesecake cracked. What did I do wrong?
Imrah Majeed
[email protected]The crust was a little too thick for my taste, but the filling was amazing.
Saifulla Hossen
[email protected]I wasn't sure how I'd feel about a pumpkin cheesecake, but I was pleasantly surprised. It was delicious!
Cathy Calunsag
[email protected]This is the best pumpkin cheesecake recipe I've ever tried! It's so easy to make and always turns out perfect.
Paula Alfaro
[email protected]I've made this cheesecake twice now and it's always a crowd-pleaser. The pumpkin flavor is subtle and not overpowering.
Adolphus Ware
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! The flavors were perfectly balanced and the texture was creamy and smooth.