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Pumpkin Cheescake Recipe

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This recipe for Pumpkin Cheescake, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Foley
Added: Monday, March 27, 2006


cup gingersnap crumbs (can substitute graham crackers if preferred)

2 lbs. cream cheese, softened
1 c. granulated sugar
1/3 c. all-purpose flour, sifted
1 tsp. ground cinnamon
1 tsp. grated nutmeg
1 tsp. ground cloves
tsp. allspice
1/8 tsp. salt
6 eggs
2 c. pumpkin puree

1 c. heavy cream
c. chopped pecans

CRUST: Sprinkle the gingersnap crumbs onto the bottom and sides of a well-buttered 10-inch springform pan. Chill until ready for filling.

FILLING: In a large bowl, beat the cream cheese, sugar, flour, cinnamon, nutmeg, cloves, allspice, salt, and eggs until smooth. Add the pumpkin puree and continue to beat until very smooth. Pour the mixture into the chilled springform pan and bake in a preheated 325 oven for 1 hours. Turn off the oven and let the cake stand in the open oven for 30 minutes. Transfer to a wire rack and let cool completely. Carefully remove the sides of the springform pan.

TOPPING: In a chilled bowl, whip the heavy cream and spread it over the top of the cake. Sprinkle the chopped pecans on top of the whipped cream. Transfer the cake to a serving dish and serve.




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