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PUMPKIN CHEESECAKE Recipe

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This recipe for PUMPKIN CHEESECAKE is from Mark's Cookbook, 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 1/2 CUPS GRAHAM CRACKER CRUMBS
3 TBSP SUGAR
6 TBSP BUTTER MELTED

CHEESECAKE:
3 PKG CREAM CHEESE 8 OZ EACH
1 1/2 CUP DARK BROWN SUGAR PACKED
1 TBSP ALL PURPOSE FLOUR
1 1/2 TSP CINNAMON
1/8 TSP CARDAMOM
1/8 TSP GROUND CLOVE
1/8 TSP GROUND GINGER
1/8 TSP NUTMEG
1 CUP SOUR CREAM PLUS 2 TBSP
3 LARGE EGGS
2 TSP VANILLA
1 1/4 CUP CANNED PUMPKIN PUREE
Directions:
Directions:
CRUST:
ADD GRAHAM CRACKER CRUMBS, BUTTER, AND SUGAR. MIX UNTIL FORMS SOFT MASS. PRESS INTO THE BOTTOM OF SPRING FORM PAN.

CHEESECAKE:
BEAT THE CREAM CHEESE UNTIL SOFT, ADD BROWN SUGAR AND BEAT UNTIL CREAMY. IN SEPARATE BOWL MIX FLOUR CINNAMON, CARDAMOM, CLOVES, GINGER, AND NUTMEG. ADD TO THE CREAM CHEESE AND BET UNTIL WELL COMBINED. MIX IN THE SOUR CREAM AND ADD ONE EGG AT A TIME MAKING SURE WELL COMBINED BEFORE ADDING NEXT EGG. ADD VANILLA AND PUMPKIN AND MIX WELL. POUR THE FILLING INTO THE SPRINGFORM PAN AND PLACE ON CENTER RACK OF OVEN. BAKE AT 350 FOR 1 HOUR.

TO CHECK TO SEE IF DONE, GENTLY SHAKE THE PAN AND SEE IF THE CENTER OF THE CHEESE CAKE IS FIRM IF FIRM IT IS DONE. IF STILL FLUID CONTINUE TO BAKE TILL FIRM. THIS RECIPE MAKE REQUIRE ANOTHER 20 MINUTES OR MORE DEPENDING ON THE OVEN.
LET THE CHEESE CAKE COOL TO ROOM TEMP IN PAN THEN REFRIGERATE OVERNIGHT. REMOVE FROM SPRINGFORM PAN AND SERVE TOP WITH WHIPPING CREAM.

 

 

 

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