"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Cheesecake Recipe

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

Contributor:  
Contributor:  
Sarah Martin-Fanone
Added: Tuesday, October 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 & 1/2 C ginger snap cookie crumbs
3/4 C ground hazel nuts
3 tbsp brown sugar
6 tbsp melted unsalted butter
Cake:
3 (8oz) packages cream cheese- softened
1 &1/2 C canned pumpkin
1/2 C heavy cream
1/2 C maple syrup
1 tbsp vanilla
3/4 tsp cinnamon
1/2 tsp allspice
4 eggs

Directions:
Directions:
Preheat oven to 325
Grease and flour a 9" spring form pan.
Crust: Mix together all ingredients. Press into bottom and up sides of spring form pan.
Cake: Beat cream cheese and brown sugar until fluffy. Stir in pumpkin. Mix in cream, syrup, cinnamon, allspice, & vanilla. Beat in eggs one at a time. Mix until smooth. Pour into crust.
Bake 90 min or until center is set. Cool in pan 30 min. Refrigerate overnight.

 

 

 

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