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Executive Inn Pumpkin Cheesecake Recipe

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

Leola White
Added: Saturday, May 10, 2008


2 lbs. cream cheese
1 1/2 c. sugar
3 eggs
1/4 to 1/2 c. evaporated milk
2 cans pumpkin or 1 29 oz. can
2 tsp. vanilla
1 T Pumpkin spice
1 1/2 tsp. cinnamon

Graham cracker crust in springform pan:
1 tsp. butter
1 tsp. cinnamon
1/4 c. sugar
1 1/4 c. graham cracker crumbs
1/4 c melted butter

Sour cream topping:
1 lb. sour cream
1/2 c. sugar
2 tsp. vanilla

Blend cream cheese with sugar until smooth. Add eggs one at a time, beating until blended. Add evaporated milk, pumpkin, vanilla and spice. Pour into graham cracker crust. Bake at 300 for 1 /12 hours or until cake sets. Remove from oven and let rest for 10 minutes before adding sour cream topping. Cool completely before removing from pan.

Graham cracker crust:
Brush springform pan with butter. Mix crumbs, cinnamon, sugar and melted butter. Press into pan.

Sour Cream Topping
Blend sour cream, sugar and vanilla until smooth. Pours sour cream topping over cheesecake after it is removed from the oven and cooled.

Personal Notes:
Personal Notes:
The original recipe used whipping cream instead of evaporated milk. I also use light cream cheese and Splenda to reduce the calories but not the flavor of the cheesecake.




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