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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from A Taste of the Spirit - Book II, 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 ½ cup graham cracker crumbs
¼ cup sugar
1/3 cup unsalted butter, melted
2 pkgs (8 oz) cream cheese, softened
1 cup light brown sugar, packed
1 16oz can pumpkin
2 egg yolks
4 egg whites
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
2 Tblsp flour
2 Tblsp whipping cream
Directions:
Directions:
Preheat oven to 325*. Mix graham cracker crumbs, sugar and melted butter in a 9” spring form pan. Press evenly over bottom and sides of pan. Bake 8 minutes. Remove and cool.

In a large bowl, whip cream cheese until smooth using electric mixer. Stir in brown sugar and blend until mixed. Add pumpkin and stir. Add egg yolks, one at a time, mixing after each until smooth. Add the egg whites, blending well after each, cinnamon, nutmeg, flour and whipping cream. Stir until blended.

Pour into prepared crust. Bake about 1 hour or until tester comes out clean. Remove from oven and chill overnight in refrigerator. Top with whipped cream if desired.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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