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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 Holtberg 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:
Category:
Ingredients:  
Ingredients:  
Crust:

1 cup crushed graham crackers
½ cup melted butter
½ cup pecan pieces
⅛ tsp salt

Filling:

3 eggs + 1 yolk
24 ounces soft cream cheese
15 ounce can pumpkin puree
2 Tbsp cornstarch
½ cup brown sugar
⅛ tsp salt
½ tsp cinnamon
½ tsp ground cloves
½ tsp nutmeg
Directions:
Directions:
Heat oven to 325º

Mix crust ingredients and pat into 9 inch spring form pan.

Mix all filling ingredients and pour into crust.

Bake 75 minutes. Place in fridge to set for at least 4 hours.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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