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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from The Midgley Hoffman Purdie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (1 lb) pumpkin
2 1/2 lbs. cream cheese (3 bricks)
1 cup sugar
4 large eggs, slightly beaten
3 egg yolks, slightly beaten
3 tbsp. flour
2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 cup heavy cream
1 tbsp. vanilla
Directions:
Directions:
Use the crust of your choice for a 10 inch pan. I prefer Graham Cracker crust but you could also use a Gingersnap Crust. No need to bake crust first, just press into pan. I use a smaller pan and reduce ingredients by about 1/3.

1. Mix cream cheese, sugar, egg and yolks.
2. Add flour, cinnamon, cloves and ginger.
3. Beat in cream, and vanilla, then add pumpkin and beat at medium speed until just mixed thoroughly.
4. Pour into crust, bake for 15 minutes at 425 º, then reduce to 275 º for 1 hour. 5. Then turn off the oven and leave cake in oven overnight to finish cooking.
Personal Notes:
Personal Notes:
This makes the best breakfast because it has all the major food groups!!! So really, it's like health food. Enjoy, guilt free!!

 

 

 

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