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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake, by , is from Aloha From Our Home To Yours!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Anderson


1 c. graham cracker crumbs
1/3 c. grounds almonds
tsp. ground ginger
tsp. cinnamon
1/3 c. butter, melted

4 pkgs. (8oz.) cream cheese, softened
1 c. sugar
3 Tbsp. brandy
1 tsp. ground ginger
1 tsp. cinnamon
tsp. nutmeg
4 large eggs (at room temp)
1.4 c. heavy cream
1 c. cooked pumpkin

2 c. sour cream
c. sugar
1 Tbsp. maple syrup
1 Tbsp. brandy
c. sliced almonds, toasted

Preheat oven to 425 degrees. In small bowl, combine all crust ingredients and press onto bottom of 10 spring form pan. Bake 10 min. Remove from oven and let cool. Reduce oven temp to 325 degrees. In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating till light and fluffy. Add brandy and next 3 ingredients, blending well. Add eggs, one at a time, beating well after each addition. Add cream and pumpkin, mix well. Pour filling into crust and back 45 min. Turn off oven and DO NOT open oven door for 1 hour. Remove cake from oven.




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