"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Cheesecake Recipe

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Pumpkin Cheesecake image

 

This recipe for Pumpkin Cheesecake, by , is from Lissette's Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lissette Jaquez

Category:
Category:
 

Crust:


Ingredients:  
Ingredients:  
1 cups graham cracker crumbs
3 tablespoons light brown sugar
teaspoon ground cinnamon
1 stick melted salted butter

Directions:
Directions:
1. Preheat oven to 350 degrees F.

2. In medium bowl, combine crumbs, sugar and cinnamon.

3. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
 

Filling


Ingredients:  
Ingredients:  
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
cup sour cream
1 cups sugar
teaspoon ground cinnamon
⅛ teaspoon fresh ground nutmeg
⅛ teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions:
Directions:
1. Beat cream cheese until smooth.

2. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices.

3. Add flour and vanilla. Beat together until well combined.

4. Pour into crust. Spread out evenly and place in oven for 1 hour.

5. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

 

 

 

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