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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tita Longoria
Added: Tuesday, September 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lbs. cream cheese
1 1/2 T. pumpkin pie spice
1 t. vanilla
1 1/4 cup flour
2 1/2 cup heavy cream
2 1/2 cup sugar
8 eggs
2 1/2 cup pumpkin

Directions:
Directions:
Cream first 4 ingredients. Make sure to smooth lumps. Add eggs one at a time. Scrape sides, add pumpkin and blend. Incorporate flour, add heavy cream and mix until smooth. Pour into 2 10oz. springform pans. Bake in water bath at 300 for 1 1/2 hours to 2 hours. Icing is sour cream with powdered sugar and vanilla.

Number Of Servings:
Number Of Servings:
Make 2 10oz. cheesecakes.
Personal Notes:
Personal Notes:
Thelma Bissats recipe from restaurant in Caneel Bay.

 

 

 

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