"Hunger is the best sauce in the world."--Cervantes

Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JoAnna Chocooj (Hubbard-Warns)
Added: Wednesday, April 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
CRUST:
1-1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted
(or cheat & use a premade crust)
FILLING:
3 8-oz. pks cream cheese, softened
1 cup brown sugar
1 15-oz. can solid-pack pumpkin
2 tlbs. cornstarch
1-1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 can sweetened/condensed milk
2 large eggs
TOPPING:
2 cups sour cream
1/3 cup sugar
1 tsp. real vanilla
Cinnamon sprinkles

Directions:
Directions:
CRUST:
Combine crumbs and sugar, stir in butter.
Press onto bottom & 1-1/2 in. up sides of greased 9-in. springform pan.
Bake at 350 degrees for 5-7 minutes or until set but not browned. Cool for 10 minutes.
FILLING:
Beat cream cheese and brown sugar until smooth and fluffy. Add next 4 ingredients and mix well.
Gradually beat in condensed milk and eggs until just blended. Pour into crust. Place pan on cookie sheet and put in 350 degree oven for 55-60 minutes until center is almost set.
TOPPING:
While cake is baking, combine topping ingredients.
When cake is almost set, spread topping over filling. Bake 5 minutes longer, cool on wire rack for 10 minutes. Run tableknife around endge of pan to loosen, then cool an hour longer and then chill overnight in refrigerator.
To Serve: Remove sides of pan. Let stand at room
temperature 30 mintues before slicing. Sprinkle with cinnamon.

Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
1 hour 30 minutes to mix and bake.
Personal Notes:
Personal Notes:
A variation on the traditional pumpkin pie & a Thanksgiving
favorite. Not fattening at all!

 

 

 

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