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Pumpkin Cheesecake Recipe

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

Contributor:  
Contributor:  
Kendra McKenna
Added: Wednesday, May 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1.75 c. graham cracker crumbs (about 24 squares)
2 tbsp. granulated sugar
1/2 c. butter or margarine, melted
Filling:
1/4 c. all-purpose flour
2 tsp. pumpkin pie spice
2 tbsp. brandy, if desired
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 packages (8 oz each) cream cheese, softened
1 c. packed brown sugar
2/3 c. granulated sugar
5 eggs

Directions:
Directions:
1. Heat oven to 325F. Grease 9-inch springform pan with shortening. In small bowl, mix cracker crumbs, 2 tbsp. sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8-10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
2. Meanwhile, in another small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
3. Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
4. Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
5. To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.

Number Of Servings:
Number Of Servings:
16 servings
Preparation Time:
Preparation Time:
Start to finish: 8 hour 45 minutes
Personal Notes:
Personal Notes:
High Altitude (3500-6500 ft): Decrease butter for crust to 1/4 cup. Before heating oven, place small baking pan filled with 1-2 cups water on oven rack below center rack to help prevent cheesecake from cracking (leave pan in oven while cooling cheesecake). Heat oven to 350F.
*TIP: To help prevent cracks in the cheesecake, don't overbeat the cream cheese mixture once the eggs are added.
**Serve with whipped cream sprinkled with pumpkin pie spice.

 

 

 

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