"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pumpkin Cheesecake Recipe

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

Contributor:  
Contributor:  
Cindy
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 c. gingersnap cookie crumbs
1/4 c. melted butter
3 pkg. (8oz. ea.) cream cheese, softened
1 c. plus 2 T. sugar
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 lb. pumpkin puree
4 large eggs at room temperature
Topping: 12 walnut halves & whipped cream

Directions:
Directions:
Mix cookie crumbs and butter. ( If grinding in blender, break up cookies first) Press mixture into bottom of 9" spring form pan.. Bake at 350
Reduce oven temperature to 300. Beat cream cheese, 1 cup sugar, cinnamon, ginger & cloves in large bowl on medium speed until smooth. Add pumpkin and mix well. Beat in eggs, one at a time,on lowest speed of mixer.
Pour over crumb crust. Bake at 300 until center is firm, about 1 1/4 hours. When removed from oven, refrigerate immediately, uncovered. Chill for at least 3 hours or overnight before serving.
Decorations: Place 2 T. sugar & walnuts in saucepan over medium heat. Stir constantly until sugar carmelizes and coats walnuts.Spread on foil, spacing nuts apart. Cool.
Remove cheesecake from spring form pan. Top with whipped cream (around edge or all over) and garnish with walnuts.

 

 

 

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