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"The belly rules the mind."--Spanish Proverb

Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from Inside Our Old Recipe Box, 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 3/4 c Graham Cracker Crumbs
2 T Sugar
3 T Melted Butter
2 8 oz pkg Cream Cheese
3/4 c firmly packed Brown Sugar
1 can (1lb) Pumpkin
2 tsp Pumpkin Pie Spice
2 Eggs
Sweetened Whipped Cream
Pecan Halves
Directions:
Directions:
Mix together the crumbs, sugar and butter. Press mixture over the bottom and about 1 inch up the sides of a 9 inch cheesecake pan with removable bottom. Bake in a 350 degree oven for 10 minutes; cool on a rack.
With an electric mixer, beat together the cream cheese and brown sugar until blended. Stir in pumpkin and pie spice. Add eggs and beat well. Pour filling into crust. Bake in a 350 degree oven until cheesecake barely jiggles in the center when gently shaken, about 50 minutes. Cool on rack. Remove pan sides, cover lightly, chill until cold, at least 3 hours or overnight. Garnish with whipped cream and pecans. Cut in wedges.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This recipe is from Sunset Magazine, November 1984. Chantal M. Irvin, Gallup New Mexico.
Thanksgiving is the best time to serve this lovely dessert. A tall cakeplate with a lacey doily as it's frame......Ohoos and Ahhhs.....

 

 

 

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