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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
3 cup graham cracker crumbs
5 T. sugar
6 T. melted butter (add more if mix is too dry)


Filling:
16 oz cream cheese
1 cup light cream
1 cup canned pumpkin
¾ cup sugar
4 egg yolks (keep whites)
3 T. flour
1 tsp. vanilla
½ tsp. ground ginger
1 tsp. ground cinnamon
½ tsp ground nutmeg
¼ tsp. salt


Topping:
1 cup sour cream
2 T. sugar
½ tsp. vanilla
Directions:
Directions:
For crust: Combine ingredients and press into bottom and up sides of a 9” spring form pan. Bake at 325° for 5 minutes.

For filling: Combine the following ingredients in a large mixing bowl. Beat until smooth. Fold in 4 stiff beaten egg whites. Turn into prepared crust. Bake at 325° for 1 hour.

For topping: Combine ingredients and spread over cooked cheesecake. Bake 5 additional minutes. Chill thoroughly before serving.

 

 

 

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