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Pumpkin Cheesecake Recipe

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

Contributor:  
Contributor:  
Quanna Williams
Added: Friday, November 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. vanilla wafers, crushed into crumbs
1 c. pecans
1 t. cinnamon, divided in two
1/2 c. unsalted butter, melted
3 8-ounce packages cream cheese, softened
1/1/2 c. sugar
2 T. cornstarch
1 t. vanilla
2 eggs
2 egg yolks
1/4 c. heavy cream
1 14 oz. can pumpkin pulp
2 cups sweetened whipped cream (add a dash of Bourbon for a bolder flavor).
1/8 to 1/4 c. toasted pecans
Purchased caramel syrup

Directions:
Directions:
Preheat oven to 375.

Crust:

In a bowl combine the cracker crumbs, nuts and 1/2 tsp. cinnamon. Stir in the butter. Press crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan.

Filling:
In a mixing bowl combine cream cheese, sugar, cornstarch, vanilla and remaining 1/2 tsp. cinnamon. Beat until fluffy. Add eggs and yolks all at once, beating on low speed just until combined. Fold in the cream and the pumpkin. It will appear broken, but will bake beautifully. Pour into the crust lined pan. Place the pan on a shallow baking pan in oven. Bake for 35-40 minutes or until the center appears nearly set when shaken. Cool 15 minutes. Loosen sides of pan and cool 30 minutes longer. Chill for 4 hours. Top with sweetened whipping cream, garnish with toasted pecans and drizzle with caramel syrup before serving.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
This one is showy and good for holiday entertaining.

 

 

 

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