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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from The D'acquisto-Schub Family 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:  
Cheesecake

20oz Cream cheese
1 C Sugar
3 Eggs
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Cloves
16oz Can of pure pumpkin (not pie filling)
2 Tbsp Flour
3/4 C Heavy Cream, whipped to stiff peaks

Crust

3 C Graham crackers, crushed
2 Tbsp Sugar
3 Tbsp Cinnamon
2 Tbsp Melted butter
Directions:
Directions:
Preheat oven to 350º

For crust, crush graham crackers into a fine crumb. Add the sugar, cinnamon and melted butter and mix. Press into a spring form pan and bake for 5 minutes, until slightly browned. Let cool.

In a large bowl, beat cream cheese and sugar until smooth, 5 minutes. In a separate bowl, beat eggs until fluffy. Slowly add to the cream cheese mixture. Add spices. Stir in mashed pumpkin by hand.

Add heavy cream to mixture and fold in. Pour into a 9" spring form pan. Bake at 350º for 1 hour.
Personal Notes:
Personal Notes:
I don't know where I found this wonderful recipe but it is my husband's favorite and always a hit during the holidays. I've tried using ginger snap cookies for the crust but found it had a cement like consistency and my Uncle Tom teased about getting me a hammer and chisel for Christmas.

 

 

 

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