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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

PUMPKIN CHEESECAKE Recipe

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This recipe for PUMPKIN CHEESECAKE is from The Todd Family Cookbook Project, 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:
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SHORTBREAD CRUST
Ingredients:  
Ingredients:  
2½ POUNDS CREAM CHEESE
1 CUP GRANULATED SUGAR
4 EGGS, SLIGHTLY BEATEN
3 EGG YOLKS, LIGHTLY BEATEN
3 TBSP ALL PURPOSE FLOUR
2 TSP. GROUND CINNAMON
1 TSP. GROUND CLOVES
1 TSP. GROUND GINGER
1 CUP HEAVY WHIPPING CREAM
1 TBSP. VANILLA EXTRACT
1 CAN (16 OZ.) MASHED PUMPKIN
Directions:
Directions:
425º/225º 10" SPRINGFORM PAN
SEE CRUST BELOW

IN LARGE MIXING BOWL BEAT TOGETHER CREAM CHEESE, SUGAR, EGGS AND YOLKS. ADD FLOUR, CINNAMON, CLOVES AND GINGER. BEAT IN CREAM AND VANILLA. ADD MASHED PUMPKIN AND BEAT AT MEDIUM SPEED WITH ELECTRIC MIXER JUST UNTIL MIXED THOROUGHLY. POUR MIXTURE INTO PREPARED CRUST AND BAKE AT 425º FOR 15 MINUTES. REDUCE TEMPERATURE TO 275º AND BAKE AN ADDITIONAL HOUR OR UNTIL CENTER DOES NOT JIGGLE WHEN PAN IS SLIGHTLY MOVED. TURN OFF HEAT, BUT LEAVE CAKE IN THE OVEN TO COOL, LEAVING OVEN PROPPED OPEN. SERVE WITH WHIPPED CREAM.
 

SHORTBREAD CRUST
Ingredients:  
Ingredients:  
1 1/2 CUPS SIFTED ALL PURPOSE FLOUR
1/4 TO 1/3 CUP GRANULATED SUGAR
1 LARGE EGG, SEPARATED AND YOLK SLIGHTLY BEATEN
1/2 CUP BUTTER, SOFTENED
Directions:
Directions:
400 DEGREES

PLACE FLOUR AND SUGAR IN A MOUND ON LARGE WORKING SURFACE. FORM SMALL DEPRESSION IN CENTER OF MOUND. ADD BEATEN YOLK AND SOFTENED BUTTER TO WELL. USING YOUR HANDS, BLEND INGREDIENTS THOROUGHLY. THERE'S NO SUBSTITUTE FOR WARM HANDS. SHAPE DOUGH INTO A BALL AND WRAP IN PLASTIC WRAP. PRESS ENOUGH DOUGH INTO BOTTOM TO COVER WITH 1/4" THICKNESS. PRICK THE CRUST WITH A FORK SEVERAL TIMES TO KEEP THE CRUST FROM PUFFING DURING BAKING. BAKE FOR 15 TO 20 MINUTES OR UNTIL GOLDEN. ALLOW TO COOL. PRESS REMAINING DOUGH AGAINST THE SIDES OF THE PAN, SMOOTHING IT SO IT HAS A CONTINUOUS SIDE. MAKE SURE THE SIDES TOUCH THE BOTTOM CRUST. BEAT EGG WHITES. USING A PASTRY BRUSH, BRUSH EGG WHITE ONTO THE SHELL, COVERING BOTH BOTTOM AND SIDES TO SEAL THE DOUGH AND KEEP IT FROM BECOMING SOGGY.

 

 

 

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