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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from The McCormick 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:  
Crust:
1 & 1/2 C ginger snap cookie crumbs
3/4 C ground hazel nuts
3 tbsp brown sugar
6 tbsp melted unsalted butter
Cake:
3 (8oz) packages cream cheese- softened
1 &1/2 C canned pumpkin
1/2 C heavy cream
1/2 C maple syrup
1 tbsp vanilla
3/4 tsp cinnamon
1/2 tsp allspice
4 eggs
Directions:
Directions:
Preheat oven to 325º
Grease and flour a 9" spring form pan.
Crust: Mix together all ingredients. Press into bottom and up sides of spring form pan.
Cake: Beat cream cheese and brown sugar until fluffy. Stir in pumpkin. Mix in cream, syrup, cinnamon, allspice, & vanilla. Beat in eggs one at a time. Mix until smooth. Pour into crust.
Bake 90 min or until center is set. Cool in pan 30 min. Refrigerate overnight.

 

 

 

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