Pumpkin Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ½ c. gingersnap crumbs
3 T. melted butter
24 oz. cream cheese, softened
1 ¼ c. sugar, divided
1 T. vanilla extract
6 large eggs, separated
2 x 16.25 oz. cans pumpkin pie mix **
2 large eggs
**Instead of pumpkin pie mix, I used 1 15 oz. can pumpkin solid pack and 1 ½ c. fresh pumpkin plus 1 t. ginger, 4 t. cinnamon, and 1 ½ c. sugar
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Directions: |
Directions:For crust:
Combine crumbs and butter. Press into bottom and 1 inch up sides of a lightly greased 12-inch springform pan. Set aside. May need to adjust recipe for smaller pan!!
For Filling:
1. Beat cream cheese at medium speed with an electric mixer until smooth; add 1 cup sugar and vanilla, beating until creamy. Stir in 6 egg yolk. Pour 1 ½ c. mixture into prepared crust; set aside.
2. Add pumpkin pie mix (see note above) and 2 eggs to remaining cream cheese mixture, stirring well; set aside.
3. Beat egg whites at higher speed until foamy. Add remaining ¼ c. sugar, 1 T. at a time, beating until stiff peaks form and sugar dissolves. Fold into pumpkin mixture; pour over cream cheese mixture in crust.
4. Bake at 300ºF for 1 ½ hours. Turn oven off, and run a knife around edge of cheesecake to loosen. Let stand in oven with door partially open for 1 ½ hours. Remove sides of pan; cover and chill.
5. If desired cover sides of chilled cheesecake with whipper sweetened heavy cream (1 c. before whipping). |
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