"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Cheesecake Recipe

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

The Gabriel Family
Added: Sunday, April 27, 2008


1 prepared pie crust in 10 spring form pan

2 lbs. cream cheese
1 cup granulated sugar
4 large eggs (whipped)
3 egg yolks beaten
3 T. all-purpose flour
2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 cup heavy cream
1 T. vanilla
1 lb. can pumpkin

Preheat oven to 425. In a large mixing bowl mix all of the ingredients up to the ginger. Then add cream and vanilla. Next, add the pumpkin little by little. Beat at medium speed until all ingredients are mixed together. Pour into the pan and bake at 425 for 15 minutes. Then reduce heat to 275 for 1 hour. Turn off the oven and leave the cheesecake in the oven overnight. Serve with fresh whipped cream or ice cream if you like.




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