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Mollie's Creamy Pumpkin Cheesecake Recipe

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This recipe for Mollie's Creamy Pumpkin Cheesecake is from An Ortolf Family Tradition, 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 ¾ cups graham cracker crumbs
3 Tbsp. brown sugar (or regular sugar)
½ tsp. Ground cinnamon
1 stick melted butter or margarine

Filling:
4 packages (8 oz each) very soft cream cheese bars
1 ¼ cup sugar
3 Tbsp. flour
1 can pumpkin puree (approx 15 oz)
2 Tbsp. Pumpkin pie spice
1 Tbsp. Vanilla extract
½ tsp. Salt
4 large eggs, room temperature
Directions:
Directions:
Preheat oven to 325ºF.

Crust:
Melt margarine in a bowl, add other ingredients, stir with fork to combine and press into the bottom of your springform pan. Line pan with wax paper before putting crust in. Put the entire pan into the freezer to set while you make the filling.

Filling:
Beat cream cheese and sugar on low speed until smooth, add flour and then do not over mix. (mix just until blended or the flour will toughen up the batter.)
Add pumpkin puree, spice, vanilla and salt, mix just until blended.
Add eggs one at a time, mixing until each is incorporated before adding the next.

Fill the springform pan with the filling. Do not overfill.

Bake for about 1 hour. You'll have to watch, because I have no idea about this. After cooking, turn the oven off and let the cake cool in the oven by using a wooden spoon to prop the oven door open.
Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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