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Pumpkin Cheese Cake Recipe

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This recipe for Pumpkin Cheese Cake, by , is from Grandma's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Lutes
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups. ground gingersnap cookies
1 1/2 cups toasted pecans
1/4 c. brown sugar, firm pack
1/4 c. unsalted butter (1/2 stick)
4 pkg. cream cheese (8 oz.)
2/3 c. sugar
1/2 c. canned pumpkin
9 tbs. whipping cream
1 tsp. ground cinnamon
1 tsp. ground all spice
4 larger eggs
1 cup sour cream
1 tbs. caramel sauce

Directions:
Directions:
Using a blender, grind into crumbs cookies, sugar and nuts. Place crumbs into a bowl and add melted butter and blend. Press crumb mixture up sides and onto the bottom of a 9" springform cake pan. Place in the refrigerator. in a large mixer bowl beat the cream cheese with sugar for 10minutes . Transfer 3/4 cup. of cheese mixture into a small bowl, cover with plastic and refrigerate. Take the remaining cheese mixture, add the pumpkin, 4 tbs. of whipping cream, cinnamon, allspice and beat well. Add eggs, one at a time, and mix on low speed after each addition. Pour mixture into cool crust. In a preheated, 325 oven, bake for 1 hour and 15minutes. (test for done-ness, cake sides will be firm but center area of 2 inches will shake when pan is moved). Cool for 5 minutes. Combine the 3/4 cup of cream and spread over the top of the cake. Return cake to oven for 5 more minutes. While the cake is warm, pour 1tbs. of caramel sauce in a thin thread from spoon in swirls on the cake to make a design. Prepare the cake a day ahead to serving it to allow flavors to blend.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45mins.
Personal Notes:
Personal Notes:
Source: Lynn Sweet Addition Shop

 

 

 

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