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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Leslie Brown's Pumpkin cheesecake Recipe

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This recipe for Leslie Brown's Pumpkin cheesecake is from Sharing Delicious Secrets, 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
2 cups crushed gingersnap cookies
1/3 cup butter

FILLING
3 - 8 oz pkgs cream cheese, softened (Leslie uses 2 fat-free packages and 1 regular)
3/4 cup sugar
1 t vanilla
1 cup canned pumpkin
3 eggs
1/2 t cinnamon
1/4 t nutmeg
1 t allspice
Directions:
Directions:
Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan.

Bake for 5 minutes @ 350º

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer, add pumpkin, eggs, and spices...beat until smooth and creamy.

Pour into the crust.

Bake for 60 - 70 minutes, or till the top turns a bit darker. Remove from the oven and allow to come to room temperature, then refrigerate.

After it has thoroughly chilled, remove the pan sides and cut
Personal Notes:
Personal Notes:
Bill loves this recipe. He had Leslie make it for him for his 31st birthday.

 

 

 

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